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Pomegranate and persimmon winter sangria is a refreshing punch that is sure to be a big hit at your holiday party!
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Pomegranate and Persimmon Winter Sangria

A refreshing winter sangria with pomegranates, persimmon, moscato, and fresh cranberries.
Prep Time15 minutes
Cook Time3 hours
Chill time3 hours
Total Time3 hours 15 minutes
Course: Drink
Cuisine: American
Keyword: persimmon punch, winter sangria
Servings: 6
Author: Natasha Bull

Ingredients

  • 2 persimmons
  • 1/2 cup pomegranate arils
  • 1/2 cup fresh cranberries
  • 1/2 cup pomegranate juice
  • 1/3 cup crème de cassis
  • 1 bottle moscato (I used Barefoot) chilled
  • Soda water (optional)

Instructions

  • Slice the persimmon into thin circles, then cut the circles in half. De-seed a pomegranate to get your 1/2 cup of arils. Add the fruit, including the cranberries, to a punch bowl or pitcher.
  • Add the pomegranate juice, crème de cassis, and moscato.
  • I suggest chilling the sangria for at least a few hours (if not overnight) before serving, but it will still taste good if you drink it right away. You may add a bit of soda water to each glass prior to serving if desired.

Notes

  • If you don't have crème de cassis or don't want to buy it, you could substitute it with a different fruit liqueur such as Cointreau (if you want an orange flavor, for example), or raspberry flavored Chambord.