Recipe for Red Sangria with Pomegranates
Makes: 2 Pitchers
2 bottles of red table wine
3 oranges, halved, sliced
3 red apples, sliced
2 Limes (or lemons), squeeze juice over the sliced apples
2 cups red grapes, sliced in half
1 Pomegranate, washed, sliced, seeds separated, only use the juice and seeds (see related post about pomegranate fruit)
Few shots of white rum
1 cup simple syrup (equal amounts sugar in the raw and water, heated until sugar dissolves, cooled)
fresh basil leaves, chopped
1. Combine all of the fruit in a bowl, set aside.
2. In a small saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat. Add the basil. Let the syrup stand, until cooled to room temperature.
3. Pour the red wine into the pitchers, add the simple syrup to each pitcher to your liking, spoon in the fruit, cover, and refrigerate for at least 4 hours or up to 48 hours before serving.
4. Add a few shots of white rum. Serve over ice.