Drinks Cocktails Wine cocktails Sangria Sparkling Citrus-Pomegranate Sangria 5.0 (1) 1 Review A quick cinnamon-flavored simple syrup adds cozy notes to this tart sangria with fall flavors of pear, persimmon, and pomegranate. It's spiked with brandy and gets a lift from Lambrusco, a fizzy Italian red wine. By Adeena Sussman Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Active Time: 15 mins Chill Time: 4 hrs Total Time: 1 hr 15 mins Servings: 12 Ingredients ½ cup granulated sugar ½ cup water 3 (3-inch) cinnamon sticks Pinch of fine sea salt 3 cups 100% pomegranate juice (such as Pom Wonderful) ¾ cup (6 ounces) brandy 1 small green Anjou pear, cored and thinly sliced (about 1 1/2 cups) 1 small persimmon, thinly sliced (about 1 cup) 1 small orange, cut crosswise into 1/4-inch-thick slices and quartered (about 1 cup) 1 small lime, cut crosswise into 1/4-inch-thick slices ½ cup pomegranate arils (about 3 ounces) 1 (750-ml.) bottle Lambrusco, divided Directions Combine sugar, 1/2 cup water, cinnamon sticks, and sea salt in a small saucepan, and bring to a boil over medium. Boil, stirring occasionally, until cinnamon flavor is infused, about 5 minutes. Remove saucepan from heat, and let mixture steep at room temperature about 1 hour. Remove and discard cinnamon sticks. Whisk together pomegranate juice, brandy, and 1/4 cup cinnamon syrup (or more to taste) in a large pitcher. Stir in pear, persimmon, orange, lime, and pomegranate arils. Chill until flavors combine, at least 4 hours or up to 12 hours. Stir about 2 1/2 cups Lambrusco into chilled pomegranate juice mixture. Divide sangria with fruit evenly among ice-filled glasses. Top each glass with about 1 tablespoon remaining Lambrusco. Serve immediately. Make ahead Syrup can be refrigerated in an airtight container up to 1 week. Originally appeared: November 2021 Rate It Print