1/2cupmint simple syrupadd more or less, depending on the sweetness of the grapefruits
2Cara Cara or blood orangessliced
Arils from 1 pomegranateabout 1/2 cup
Make the Mint Simple Syrup
In a saucepan over medium-high heat, pour in a cup of water and a cup of sugar.
Heat until the sugar completely dissolves into the water.
Remove from the heat, and chill until time to use.
Make the Sangria
Using a sharp knife, slice the oranges, pears and grapefruit.
Transfer the fruit, as well as the pomegranate arils, to a large glass pitcher.
Pour in the mint simple syrup and the sauvignon blanc.
Using a wooden spoon, stir the liquid with the fruit, and refrigerate for at least 10 hours or overnight.
Serve chilled with additional fruit slices!
This sangria needs to be made the day in advance so the flavors are at their fullest! While it still tastes good when made the day-of, the magic really happens in the refrigerator, where the fruit and wine’s flavors meld.