Mandarin and Pomegranate Rosé Sangria

If you've been in a grocery store recently, you know where this is going. Winter citrus is taking over the produce section. Seriously, it's like Mother Nature said, "Let it be dark and cold. Now, a deluge of oranges." If you're like me, you saw all the citrus, figured you should buy some because "seasonal," and now have a huge bag of mandarins sitting on your counter. You could just eat them. Or you could make some sangria.

Know the right choice? Great, follow me.

Mandarin and Pomegranate Rosé Sangria

Lucky for us, orange plays well with another winter staple: pomegranate! I combined these two with a beautiful Garnacha rosé from Spain. Feel free to use any kind of rosé but know that Garnacha will give you an extra vivid sangria—both in color and flavor.

  • 1 bottle of rosé wine
  • 1/3 cup of pomegranate juice
  • 1/3 cup of orange juice
  • 3oz of vodka
  • 4oz of pomegranate seeds
  • 3 mandarin oranges
  1. Slice the mandarin oranges. Reserve some for garnish.
  2. Combine the wine, juices, vodka, seeds, and some of the orange slices.
  3. Chill for at least 4 hours.
  4. Garnish with extra seeds/slices and enjoy! Optional: Splash of club soda.

Love sangria? Check out my other recipes here!

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