Pomegranate and Persimmon Winter Sangria

• Produce

  • 1/2 cup Cranberries, fresh
  • 2 Persimmons
  • 1/2 cup Pomegranate, juice
  • 1/2 cup Pomegranate arils

• Drinks

  • 1 Soda water

• Beer, Wine & Liquor

  • 1 bottle Moscato

• Other

  • 1/3 cup Crème de cassis

Found on saltandlavender.com

Description

Ingredients

• 2 persimmons
• 1/2 cup pomegranate arils
• 1/2 cup fresh cranberries
• 1/2 cup pomegranate juice
• 1/3 cup crème de cassis
• 1 bottle moscato (I used Barefoot), chilled
• Soda water (optional)

Directions

• Slice the persimmon into thin circles, then cut the circles in half. De-seed a pomegranate to get your 1/2 cup of arils. Add the fruit, including the cranberries, to a punch bowl or pitcher.
• Add the pomegranate juice, crème de cassis, and moscato.
• I suggest chilling the sangria for at least a few hours (if not overnight) before serving, but it will still taste good if you drink it right away. You may add a bit of soda water to each glass prior to serving if desired.