Blueberry Pomegranate Sangria Recipes

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.

BLUEBERRY SANGRIA LEMONADE

Steps:

• In a large pitcher, combine all ingredients and stir. Refrigerate for 1 hour to meld flavors.
• Serve chilled in iced tea glasses.

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 SANGRIA

Steps:

• Into a 2-quart pitcher, combine blueberry juice, wine and liqueur, if used. Add orange and lemon slices and fresh blueberries. Chill until ready to serve. Just before serving, stir in soda. Serve in tall glasses over ice cubes, if desired.

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.