THE Recipes
Pomegranate-and-Pear Sangria p.75
Makes 1 quart (4 to 6 servings)
1 bottle Shiraz
2 cups pomegranate juice
½ cup apple brandy*
½ cup orange liqueur
¼ cup Simple Syrup (recipe follows)
¼ cup pomegranate arils
1 pink grapefruit, sliced
1 orange, sliced
1 green pear, sliced
1 red pear, sliced
1 cup muscadines, halved, seeds removed
In a large pitcher, whisk together wine, juice, brandy, liqueur, and Simple Syrup. Add pomegranate arils, grapefruit, orange, green pear, red pear, and muscadines. Cover and refrigerate for at least 4 hours to overnight. Serve chilled. Cover and refrigerate for up to 3 days.
*For testing purposes, our test kitchen used Calvados, which can be purchased at specialty-foods stores or liquor stores.
Simple Syrup
Makes 1 cup
1 cup sugar
1 cup water
In a small saucepan over medium-highheat, combine sugar and water, and bring to a boil until sugar is completely dissolved; let
