Scarlet Sangria

Grown-ups will appreciate this fruited-wine cocktail. Double or triple this recipe for a big gathering. It can be served warm, too (see Variation).

Yield: Serves 4


  • 1 navel orange, halved
  • 1 lime, halved
  • Optional: 1 1/3 cups merlot, chilled
  • 1 1/3 cups pomegranate juice, chilled
  • 1/4 cup sugar
  • 8.4-oz. bottle sparkling apple cider, chilled


  1. Squeeze 2 tablespoons juice from one orange half; squeeze one tablespoon juice from one lime half. Cut remaining orange and lime halves into thin slices. Combine citrus juices, wine, pomegranate juice and sugar in a pitcher, stirring until sugar dissolves. Slowly add sparkling cider, stirring gently. Add citrus slices; serve immediately.
  2. Variation: To make warm sangria, substitute regular apple cider for sparkling variety and warm gently in a slow cooker or over a low flame on your stovetop. Serve in coffee mugs or to-go cups.
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