June 11, 2020

Shiraz Wine and Pomegranate Sangria Recipe for the Summer Solstice

NIAC Chicago is hosting our first chapter event, “Virtual Book Talk with Juan Cole,” on the summer solstice – Saturday, June 20 from 3-4:30 PM CST. To commemorate the summer solstice (and feel connected to one another during what we wish could have been an in-person event), we wanted to share a recipe for our recommended drink for the event: Shiraz Wine and Pomegranate Sangria! Check out the recipe below.

Shiraz Wine and Pomegranate Sangria


One bottle of Shiraz or Syrah (also Petite Syrah) wine
Two pounds of chopped fresh fruit: Oranges, Apples, Pears, Grapes, Pomegranates, etc.
Half a cup of liquor (Rum, Vodka, Gin, etc.)
Half a cup of sugar
2 cups of pomegranate juice
12 large ice cubes
*For a non-alcoholic version – replace the wine and liquor with more fruit juice and sparkling water

Serves about 10 wine glasses


Fruit Maceration:

Chop the fresh fruit and place into a large punch bowl with about 6 ice cubes.

Sprinkle the sugar over the fruit and let sit for about 5 minutes.
Pour the Rum over the fruit and let sit for 15 minutes.

Adding liquids:

After the fruit mixture starts to ooze some juice and looks macerated, add the bottle of Shiraz wine.

Add the pomegranate juice and let sit for about 10 minutes.
Taste and add sugar if necessary.

Use chalices or wine glasses garnished with more fruits and ice to serve. Spouted clear glass serving vessels are particularly appealing to store or serve Sangria with the visuals of fruit variety.

Nooshe Jan, Salamati & Salud!

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