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

Pomegranate and Persimmon Winter Sangria

A refreshing winter sangria with pomegranates, persimmon, moscato, and fresh cranberries.

Course Drink
Cuisine American
Keyword persimmon punch, winter sangria
Prep Time 15 minutes
Cook Time 3 hours
Chill time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Author Natasha Bull


  • 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)


  1. 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.
  2. Add the pomegranate juice, crème de cassis, and moscato.
  3. 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.

Recipe Notes