Sangria is one of my favorite drinks to make for entertaining. It is easily adaptable to any season, so your choices for fruit and wine are pretty much endless. It can - and should - be made ahead, so you're not scrambling to blend frozen drinks or mix cocktails at the last minute. And it can be made in as big or as small of a quantity as you want. Pretty perfect in my book.
This sangria is my favorite for the fall and winter months. While as a general rule, I prefer produce from the spring and summer months, the combination of pomegranate seeds, apples, and pears is hard to beat. It's sweet, tart, and boozy. And the best part: eating the fruit once you've polished off the sangria!
I mixed up a big pitcher of this for my book club, but I also think this would be a great signature cocktail to serve before dinner if you are hosting Thanksgiving. Nothing like a little mixed drink to calm you down if you're frazzled and running behind. And your guests won't mind if dinner is served a little late - as long as there's plenty of sangria!
Pink Parsley Original Recipe
- 1 (750-mL) bottle red wine (I used Pinot Noir)
- 2 cups Pomegranate juice
- 2/3 cup brandy
- 1/2 cup freshly squeezed orange juice
- 2 pears, chopped
- 1 apple, chopped
- Pomegranate seeds, for garnish