I love big-batch drinks for the holidays because it frees up my time for other tasks like cooking (and eating). This fizzy pomegranate sangria has entered the permanent rotation and best of all, you can prep most of it ahead of time.
- 2 tablespoons sugar
- 1/3 cup water
- 2 (3-inch) cinnamon sticks
- Pinch of salt
- 3 cups 100% pomegranate juice
- 3/4 cup brandy
- 1 small green pear, cored and thinly sliced (about 1 1/2 cups)
- 1 small Fuyu persimmon, thinly sliced (about 1 cup)
- 1 small orange, cut crosswise into 1/2-inch-thick slices and quartered (about 1 cup)
- 1 small lime, cut crosswise into 1/4-inch-thick slices
- 1/2 cup pomegranate arils (optional)
- 1 (750-ml) bottle lambrusco (or other sparkling red wine)
- Combine sugar, water, cinnamon sticks, and 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 cinnamon syrup in a large pitcher. Stir in pear, persimmon, orange, lime, and pomegranate arils. Chill until flavors combine, 4 to 12 hours.
- Gently stir lambrusco into chilled pomegranate juice mixture. Divide sangria with fruit evenly among ice-filled glasses and serve.