This Pomegranate Mint Sangria is fruity, refreshing, and a lovely summer drink. An easy mint simple syrup forms the base of this fruity libation, finished off with strawberries, apples, citrus, and sparkling water.
For the Mint Syrup:
- 1/2 cup cane sugar
- 1/2 cup water
- 1 large bunch (1 ounce) fresh mint
For the Sangria:
- Mint syrup
- 2 cups pure, unsweetened pomegranate juice (such as POM Wonderful)
- 1/2 cup Triple Sec
- 1/2 cup freshly squeezed orange juice
- 1 bottle fruity red wine (such as a Spanish Tempranillo)
- 1 apple, diced
- 1 orange, sliced (some saved for garnish)
- 1 pound strawberries, diced (3/4 pound for the sangria, the rest for garnish)
- Orange sparkling water, for serving (such as La Croix Tangerine)
- Fresh mint, orange slices, and strawberries, for serving
Make the Mint Syrup:
- Heat the water and sugar to boiling. Let the syrup simmer for 2 minutes.
- Roughly tear the fresh mint and add the entire mint bunch (stems and all) to the syrup during the last 30 seconds of simmering. Take the syrup off of the heat, and let the syrup infuse for one hour.
- Strain the cool syrup and discard the mint.
Make the Sangria:
- Combine the mint syrup, wine, fresh orange juice, Triple Sec, pomegranate juice, and all of the diced fruit (reserving some for garnish as stated).
- Chill the sangria in the refrigerator overnight.
- Serve the sangria in glasses with some of the soaked fruit. Fill the glasses 3/4 and top with the sparkling water. Garnish with a fresh mint sprig, orange slice, and strawberry half. Enjoy!