Description
A refreshing and elegant Pink Champagne Sangria blending ruby red grapefruit juice, pomegranate juice, and Barefoot Bubbly Pink Moscato, infused with a mint simple syrup and garnished with fresh grapefruit slices and pomegranate arils. Perfect for gatherings and celebrations.
Ingredients
Scale
Mint Simple Syrup
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup fresh mint, chopped
Juices
- 2 cups ruby red grapefruit juice
- 1 cup pomegranate juice
Other Ingredients
- 1 bottle Barefoot Bubbly Pink Moscato
- Garnish: sliced grapefruit, pomegranate arils, fresh mint
Instructions
- Prepare Mint Simple Syrup: Heat water, sugar, and chopped mint in a small saucepan over medium-high heat until it reaches a boil. Reduce the heat to a simmer, stirring occasionally, and let it simmer for about 10 minutes. Remove from heat and set aside to cool.
- Combine Ingredients: In a large pitcher, mix the cooled mint simple syrup with the ruby red grapefruit juice, pomegranate juice, and the full bottle of Barefoot Bubbly Pink Moscato. Stir well to blend all the flavors.
- Add Garnishes: Add ample grapefruit slices and pomegranate arils into the pitcher to infuse freshness and visual appeal.
- Chill: Refrigerate the sangria for at least 2 hours to allow the flavors to meld and the sangria to become nicely chilled.
- Serve and Enjoy: Serve the Pink Champagne Sangria in glasses, garnished with fresh mint for an added touch of aroma and elegance.
Notes
- Ensure the mint simple syrup is completely cooled before mixing with the sparkling wine to preserve the bubbles.
- This sangria is best served chilled and consumed the same day for optimal freshness and fizz.
- You can adjust the amount of sugar in the syrup based on your preferred sweetness level.
- For a non-alcoholic version, substitute the sparkling wine with sparkling water or a non-alcoholic sparkling beverage.
