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Project Pastry Queen – Rather Sweet Sangria

from The Pastry Queen

Ingredients

Simple Syrup:

  • 4 cups water
  • 3 ½ cups sugar
  • 2 fresh limes halved
  • 2 fresh lemons halved

Sangria:

  • 1 750 ml bottle fruity red Spanish wine, such as a Rioja
  • 2 cups 475 ml brandy
  • 1 talespoon pomegranate molasses
  • juice of 1 lime
  • 2 16.9-ounce bottles chilled sparkling water, such as San Pellegrino
  • 1 fresh lime sliced
  • seeds of 1 pomegranate

Instructions

To make the simple syrup:

  1. Combine the water, sugar, limes, and lemons in a large saucepan over medium-high heat. Simmer for 30 minutes, until syrupy. Remove the saucepan from the heat and cool the syrup about 30 minutes. Squeeze the juice from the lime and lemon halves into the syrup. Pour the syrup into a clean glass jar, cover, and refrigerate until needed. It will keep at least 1 month in the refrigerator.

To make the sangria:

  1. Combine the wine, 2 cups of the simple syrup, brandy, pomegranate molasses, and lime juice in a large bowl. Chill until ready to serve. Add the sparkling water, lime slices, and pomegranate seeds just before serving. Ladle into ice-filled glasses.
  2. The sangria will keep, covered, for 1 week in the refrigerator. It may get sweeter as it sits. Taste it before serving and add an additional 1 cup chilled wine and 1 bottle of chilled sparkling water if necessary.