Here is my very favorite sangria recipe.
Blueberry Pomegranate Sangria
¾ cup simple syrup
1 cup blueberry-pomegranate juice
1 bottle (4 cups) red wine
¼ cup cognac
¼ cup triple sec
1 orange, sliced into rounds
Combine all the ingredients in a glass or ceramic pitcher. Refrigerate for 4 hours (or more) prior to serving over ice.
Simple syrup is just a mixture of half sugar and half water. Put ½ cup white granulated sugar and ½ cup water in a small saucepan and heat until the sugar dissolves.
If your grocery store doesn’t have blueberry-pomegranate juice, you can substitute with regular pomegranate juice and add some blueberries to the pitcher instead. If you have time, add the blueberries (about 1 cup) to the simple syrup while you are cooking it.
(Image credit: gresey)
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