Fall Sangria

4-8 hours / overnightServes 8
Fall Sangria

Ingredients

  • 2 large sprigs fresh rosemary
  • 2 cinnamon sticks
  • 1 bottle Owen Roe Sinister Hand Red
  • 1 ½ c R.W. Knudsen Family Just Cranberry Juice
  • 1 ½ c orange juice, freshly squeezed
  • 3 tbsp sugar
  • 1 ½ c blackberries
  • 1 ½ c raspberries
  • 1 ½ c pomegranate seeds
  • The Fresh Market Sparkling Mineral Water
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Directions

Place rosemary in a large glass pitcher and muddle to release the oils. Add next 5 ingredients and stir to combine. Add blackberries, raspberries and pomegranate arils and stir one more time. Cover pitcher with plastic wrap and refrigerate at least 4 hours and up to overnight.

To serve, fill 8 glasses with ice, pour in sangria (making sure each one gets some of the fruit) and add a splash of sparkling mineral water to each.

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