There is something utterly magical about cozying up with a glass of festive, fruit-infused sangria during the colder months, and this Pomegranate and Persimmon Winter Sangria Recipe is the perfect companion for your winter gatherings. Bursting with the jewel tones of pomegranate arils, the sweet, mellow flavor of persimmons, and the bright tang of fresh cranberries, this sangria blends layers of taste that feel both luxurious and comforting. Whether you’re hosting a holiday party or simply wanting to treat yourself to a vibrant seasonal refreshment, this recipe delivers an irresistible balance of sweetness, tartness, and a sparkling finish that glows like a winter sunset in your glass.
Ingredients You’ll Need
Using simple, fresh, and thoughtfully combined ingredients is the key to nailing this sangria’s delightful flavor and festive appearance. Each element plays a unique role, bringing color, texture, and a hint of complexity to the mix that makes it so memorable.
- Persimmons: Choose firm, ripe persimmons to add a luscious sweetness and beautiful orange hue to your sangria.
- Pomegranate arils: These jewel-like seeds add a burst of tartness and a lovely pop of ruby red color.
- Fresh cranberries: Tart and vibrant, they balance sweetness and add seasonal charm.
- Pomegranate juice: This deep crimson juice brings richness and ties together all the fruity flavors.
- Crème de cassis: A blackcurrant liqueur that adds a subtle, rich berry flavor with a touch of sweetness.
- Moscato wine: A chilled, sweet white wine that complements the fruits perfectly and keeps the sangria light and sparkling.
- Soda water (optional): Use to lighten the sangria with a gentle fizz if desired when serving.
How to Make Pomegranate and Persimmon Winter Sangria Recipe
Step 1: Prepare the Fruit
Start by slicing the persimmons into thin circles, then cut those circles in half for easy handling and beautiful presentation. Next, carefully de-seed a pomegranate to harvest a half cup of glossy arils, ensuring you keep them intact for their delightful texture. Combine the persimmon slices, pomegranate arils, and fresh cranberries in a large punch bowl or pitcher—this fruit trio forms the vibrant heart of your winter sangria.
Step 2: Add the Liquids
Pour in the rich pomegranate juice and the sweet, dark crème de cassis over the fruit; this will infuse the sangria with depth and a berry-sweet complexity. Then, gently add one bottle of chilled Moscato, carefully stirring the mixture so that all the flavors begin to harmonize. This combination creates a beautifully layered sweetness with a sparkle that’s just irresistible.
Step 3: Chill and Marinate
For the best flavor experience, let your sangria chill in the refrigerator for at least a few hours—or better yet, overnight. This resting time allows the fruit to soak up the wine and liqueur, transforming the sangria into a luscious, fruit-packed beverage with heavenly flavor integration. If you’re short on time, it will still be delicious if served immediately, but patience truly pays off here.
How to Serve Pomegranate and Persimmon Winter Sangria Recipe
Garnishes
Garnishing your sangria with a few extra pomegranate arils or a thin slice of persimmon on the rim of the glass adds not only a pop of festive color but also a fun textural surprise. You can sprinkle a few fresh cranberries on top just before serving for that classic winter touch. Adding a sprig of fresh rosemary or mint can bring an herbal fragrance that complements the fruit perfectly and makes your presentation lovely and fresh.
Side Dishes
This Pomegranate and Persimmon Winter Sangria Recipe pairs beautifully with a variety of wintertime snacks. Consider serving it alongside a warm cheese board with creamy brie, tangy blue cheese, and a drizzle of honey or fig jam. Spiced nuts, roasted chickpeas, or even a light charcuterie platter will complement the sweet-tart notes of the sangria without overpowering it. It’s a lovely drink to enjoy while grazing and chatting, bringing everyone’s spirits up.
Creative Ways to Present
For a festive touch, serve the sangria in clear glass pitchers or large punch bowls so the stunning fruits and deep colors can shine through. Individual stemless wine glasses filled with ice can create a personalized experience, especially when adorned with fruit skewers featuring persimmons and cranberries. If you want to impress during a party, freeze some of the pomegranate arils or cranberries into ice cubes for a chilly, decorative twist that won’t dilute the flavor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover sangria, no worries—it stores well in the refrigerator for up to 2 days. Make sure to cover it tightly with plastic wrap or a lid to preserve the fresh fruit flavors and prevent any wine oxidation. The fruit might soak up more liquid, so give it a gentle stir before serving again.
Freezing
Freezing sangria is not recommended because the texture and flavor of the wine and fresh fruits can change when thawed. Frozen fruit may become mushy and the wine can turn bitter or lose its smooth profile. It is best enjoyed fresh or well-chilled.
Reheating
This sangria is intended to be served chilled or at room temperature and is not suited for reheating. Heating will alter the bright, refreshing taste and the balance of the fruits and wine, so stick to serving it cold or gently chilled for optimal enjoyment.
FAQs
Can I use a different type of wine instead of Moscato?
Absolutely! While Moscato adds a sweet and light touch, you can substitute it with a dry rosé, a chilled white Sauvignon Blanc, or even a sparkling wine to create a slightly different but equally delightful sangria experience.
Are persimmons easy to find in grocery stores?
Persimmons are typically available in many supermarkets during the fall and winter months. Look for firm, orange persimmons labeled as Fuyu or Hachiya varieties—the Fuyu type works best for this recipe because it’s sweet and firm.
Can I prepare this sangria without the liqueur?
Yes, you can omit the crème de cassis if you prefer a lighter or non-alcoholic version—just make sure to increase the pomegranate juice or add a splash of grape juice to keep that depth of flavor.
How long should I chill the sangria before serving?
For the most flavorful sangria, chilling it for at least 3 to 4 hours is ideal, but leaving it overnight allows the fruits and wine to meld perfectly, making each sip burst with fruity goodness.
Can I add soda water to make the sangria fizzy?
Yes! Adding soda water right before serving gives the sangria a refreshing fizz that many love, especially when enjoyed as a light, bubbly cocktail. Just add a splash to individual glasses to keep the drink lively.
Final Thoughts
This Pomegranate and Persimmon Winter Sangria Recipe truly encapsulates the beauty and warmth of the winter season in a glass. It’s a wonderful way to bring people together with flavors that feel seasonal yet sophisticated. Whether you’re sipping it by yourself with a cozy book or sharing it with friends under the twinkling lights, this sangria will brighten your winter days and nights. Give it a try—you’ll be so glad you did!
Print
Pomegranate and Persimmon Winter Sangria Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes (including chilling time)
- Yield: 6 servings
- Category: Beverage
- Method: No-Cook
- Cuisine: Fusion
Description
A refreshing and festive winter sangria featuring sweet persimmons, tart pomegranate arils, fresh cranberries, and a blend of pomegranate juice, crème de cassis, and chilled Moscato. Perfectly chilled and optionally topped with soda water for a sparkling finish, this sangria is ideal for holiday gatherings or cozy winter evenings.
Ingredients
Fruits
- 2 persimmons
- 1/2 cup pomegranate arils
- 1/2 cup fresh cranberries
Liquids
- 1/2 cup pomegranate juice
- 1/3 cup crème de cassis
- 1 bottle chilled Moscato wine (approximately 750ml, Barefoot recommended)
- Soda water (optional, for serving)
Instructions
- Prepare the Fruit: Slice the persimmons into thin circles, then cut those circles in half to create bite-sized pieces. De-seed a pomegranate to extract approximately 1/2 cup of pomegranate arils. Combine the persimmon slices, pomegranate arils, and fresh cranberries in a large punch bowl or pitcher.
- Add Liquids: Pour in 1/2 cup of pomegranate juice, 1/3 cup of crème de cassis, and the entire bottle of chilled Moscato wine over the fruit mixture.
- Chill and Serve: Cover the mixture and chill it in the refrigerator for at least 3 hours to allow the flavors to meld, though overnight chilling is preferred for best results. Before serving, optionally add a splash of soda water to each glass to add a sparkling touch.
Notes
- Chilling overnight enhances the flavor infusion but is not mandatory.
- Use a sweeter Moscato for a balanced sweetness, or substitute according to preference.
- Soda water is optional and adds a refreshing fizz if desired.
- Ensure all ingredients are well chilled before mixing to serve immediately with ice if preferred.
