![Sparkling Citrus-Pomegranate Sangria](https://cdn.statically.io/img/www.foodandwine.com/thmb/Icke1xsoyThfouPxA99EKaf1ZsM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Sparkling-Citrus-Pomegranate-Sangria-VT-RECIPE1121-795a9e92c7db49159300a05e6b5ded09.jpg)
Ingredients
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½ cup granulated sugar
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½ cup water
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3 (3-inch) cinnamon sticks
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Pinch of fine sea salt
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3 cups 100% pomegranate juice (such as Pom Wonderful)
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¾ cup (6 ounces) brandy
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1 small green Anjou pear, cored and thinly sliced (about 1 1/2 cups)
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1 small persimmon, thinly sliced (about 1 cup)
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1 small orange, cut crosswise into 1/4-inch-thick slices and quartered (about 1 cup)
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1 small lime, cut crosswise into 1/4-inch-thick slices
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½ cup pomegranate arils (about 3 ounces)
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1 (750-ml.) bottle Lambrusco, divided
Directions
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Combine sugar, 1/2 cup water, cinnamon sticks, and sea salt in a small saucepan, and bring to a boil over medium. Boil, stirring occasionally, until cinnamon flavor is infused, about 5 minutes. Remove saucepan from heat, and let mixture steep at room temperature about 1 hour. Remove and discard cinnamon sticks.
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Whisk together pomegranate juice, brandy, and 1/4 cup cinnamon syrup (or more to taste) in a large pitcher. Stir in pear, persimmon, orange, lime, and pomegranate arils. Chill until flavors combine, at least 4 hours or up to 12 hours.
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Stir about 2 1/2 cups Lambrusco into chilled pomegranate juice mixture. Divide sangria with fruit evenly among ice-filled glasses. Top each glass with about 1 tablespoon remaining Lambrusco. Serve immediately.
Make ahead
Syrup can be refrigerated in an airtight container up to 1 week.