Blueberry Pomegranate Sangria Recipes

POMEGRANATE SANGRIA

Steps:

• Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.

BLUEBERRY POMEGRANATE SANGRIA

Steps:

• In a saucepan, combine the blueberries with the simple syrup over low heat.
• Cook, stirring constantly, until the blueberries start to discolor and the syrup starts to thicken, about 5 minutes; set aside.
• Combine the remaining ingredients in a large ceramic or glass container.
• Add the blueberry mixture (liquid and berries); stir well.
• Cover and refrigerate for at least 4 hours; serve over ice.

POMEGRANATE SANGRIA

Steps:

• In a small saucepan, heat 1/2 cup sugar and 1/2 cup water on medium high until sugar dissolves; remove from heat.
• In the meantime, slice the orange, apple and pear.
• Mix all ingredients together and let stand in a tightly-sealed container or pitcher for at least 24 hours in the refrigerator before serving.