Sangria The Ruby Recipe By Tasty Food

RED RUBY SANGRIA

Steps:

• Spread some newspaper out on the counter because the bright red pomegranate juice can stain. Cut the pomegranate in half, open it up and you'll see clusters of very juicy garnet seeds encased in a smooth off-white pulp. Gently pry out the ruby kernels with your fingers or a pointed knife, removing any of the bitter membrane that may adhere. Put the pomegranate seeds in a large pitcher or container and add the pear and star fruit slices.
• Pour in the wine, brandy, and pomegranate juice. Add the sugar, cinnamon, and star anise; give the mixture a good stir to combine. Chill the sangria in the refrigerator for several hours or up to overnight for the flavors to come together. Just before serving, top the sangria off with the club soda and mix to combine. Spoon the fruits into glasses or goblets and pour in the sangria to fill.

EASY SANGRIA

Steps:

• Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.

TOPSY-TURVY SANGRIA

Steps:

• In a pitcher, stir the first 4 ingredients until sugar is dissolved. Stir in soda and fruit. Serve over ice.

SANGRIA! SANGRIA!

Steps:

• In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

TASTY SANGRIA

Steps:

• Pour the bottle of wine into a pitcher. Reserving one of the oranges, juice the other three oranges and all of the limes into the pitcher. Stir the sugar into the wine/juice mixture until dissolved.
• Peel the other orange and remove the pith. Core the pear. You can peel the pear if you want, though it's not necessary. Slice the orange and the pear into small, roughly 1/2 inch chunks. Put them into a large ziploc bag.
• Add the cinnamon and nutmeg to the pear and orange chunks in the bag. Shake lightly to coat the fruit with the spices. Empty the contents of the bag into the pitcher (watch for splashes!). Stir.
• Put the pitcher in the refrigerator for at least four hours, and up to overnight, to let the flavors marry and let the fruit become saturated with the liquid.
• Taste and stir in more sugar if you feel you need to. Serve over ice.