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Persimmon Pomegranate Thanksgiving Sangria 2 3
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Persimmon & Pomegranate Thanksgiving Sangria

One of my more popular recipes is this Christmas sangria that I made when first starting the blog. It's been such a fan favorite, I even updated it for my cookbook. If you like cranberries or rosemary, you should definitely check it out. That said, let's get back to the beautiful cocktail before you, my Persimmon & Pomegranate Thanksgiving Sangria. It's as tasty as it is gorgeous.
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 3 fuyu persimmons
  • 1 pomegranate
  • 1 bottle Pinot grigio, off-dry
  • 1 ½ cups white grape juice
  • 1 cup spiced rum
  • ¼ cup sugar
  • 2 cups ice

Instructions

  • Let's get started. The 3 persimmons that you use for this recipe should be ripe yet still firm. If they are too ripe, you will not be able to cut them with the cookie cutter. Also, be sure to use fuyu persimmons. While other persimmon varieties can work, hachiya persimmons will not. So just to be safe.
  • Trim both ends of the persimmons and then slice them width-wise, into 1/4-inch thick slices. Take a star cookie cutter to each slice, saving the left over. You won't need it for this recipe but here is one damn tasty smoothie you can make with them. Place the cutouts on a parchment lined baking sheet and them place them in the freezer.
  • Now let's prep 1 pomegranate. Just check out my How To video on the quick and easy way to seed one. Store the arils in the fridge in an airtight container.
  • I've said it before and I will say it again: good sangria is made with good wine. It's a fact--good ingredients make good food. So, start out with a decent bottle of Pinot Grigio... something under $20. Preferably one that is off-dry with good fruit flavor. No two buck chuck!
  • Add a bottle of Pinot Grigio, 1 1/2 cups white grape juice, 1 cup spiced rum, and 1/4 cup sugar to a medium pitcher and stir, until the sugar is fully dissolved. Let chill in the refrigerator.
  • After about an hour, the persimmon stars and the sangria should be ready. Add 2 cups of ice to the pitcher along with the pomegranate arils and the frozen stars. Serve the sangria over ice. Enjoy!