Sangria isn’t just for summer! I’m not a strong drink kinda person, so I wanted something light and refreshing that would also work during the holidays. The colors are festive, and persimmons and pomegranates are only available during the cooler months, so it works. The moscato wine in here is sweet, so there’s no need to add any extra sugar. This sangria is definitely not too sweet (or too sour!). I think it’s just right.
I’ve had this idea for weeks now, but I haven’t been able to find persimmons until recently. I guess it’s good that as a food blogger I stay on top of this stuff, but it’s frustrating when I’m so early that I’m out of luck. Here in Alberta we aren’t always the first to get fresh seasonal produce. In any case, persimmons are here now and I couldn’t be happier. Ok, I probably could be happier if I was on a tropical island or something, but persimmons and pomegranates will do for now.
Soda water is often included in sangria, and I listed it as optional in here. I didn’t think it needed it, but feel free to add it if you want to give it a little fizz.
My husband used to tend bar waaaaay back when, so I asked him what kind of liqueur I should put in here. At first I was going to skip the liqueur altogether, but after tasting it without, I thought it needed some.
We decided on crème de cassis, a liqueur made from black currants.
If you don’t have crème de cassis or don’t feel like buying it, you could substitute another fruit liqueur. Let know how it goes if you do!
This drink would work at any holiday gathering/party. The Thanksgiving 2016 ship has sailed, but there’s always Christmas and New Year’s.
What’s your favorite holiday drink or cocktail? Will you make this pomegranate and persimmon winter sangria?
- 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)
NOTESIf 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.(by saltandlavender.com)
- 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.