Pomegranate and green tea sangria features one of the best and most underrated flavour combinations. The pomegranate cordial is such a refreshing addition to an icy sangria, but it’s just as nice when served plain over ice with still or sparkling water.
Pomegranate and green tea sangria
Ingredients
Pomegranate cordial
- (Makes 750ml)
- 2 green teabags
- 1 pomegranate teabag or 1 rooibos teabag
- 250ml (1 cup) boiling water
- 315g (1½ cups) castor sugar
- 125ml (½ cup) lemon juice
- 240g (1½ cups) pomegranate rubies
Sangria
- 180ml (¾ cup) pomegranate cordial
- 750ml (3 cups) dry white wine
- 500ml (2 cups) sparkling water
- 3 plums, thinly sliced
- 2 lemons, thinly sliced
- 240g (1½ cups) pomegranate rubies
- 4 sprigs fresh mint
- 500ml (2 cups) ice
Instructions
For the cordial, combine the teabags and boiling water, and allow to steep for 5 minutes. Strain and add the liquid to a saucepan together with the sugar and lemon juice.
Blitz the pomegranate rubies in a blender and strain the juice into the saucepan with the water mixture over medium heat. Gently bring to a simmer and stir until the sugar has dissolved. When the sugar has dissolved, allow it to boil for 5 more minutes and then leave to cool.
To make the sangria, stir all of the ingredients together and serve in a jug.
Notes
Cook's tip: The cordial recipe makes more than is needed for the sangria. Store the leftover cordial in the fridge for up to 1 month. Mix 1 part cordial with 4 parts still or sparkling water.
