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+ servings
Two glasses and a pitcher of winter sangria on a stone counter
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5 from 1 vote

Winter Sangria

Full of Pink Grapefruit, Cara Cara or Blood Oranges, Pears and Pomegranates and topped with White Wine and Mint Simple Syrup! This Sangria is Bursting with Flavor!
Total Time10 hrs 15 mins
Course: Drinks
Cuisine: American
Servings: 6
Calories: 358kcal
Author: Julie Evink


Mint Simple Syrup

  • 1 cup water
  • 1 cup granulated sugar
  • 1 bunch fresh mint


  • 750 ml. bottle sauvignon blanc
  • 1/2 cup mint simple syrup add more or less, depending on the sweetness of the grapefruits
  • 2 D’Anjuo pears sliced
  • 2 Cara Cara or blood oranges sliced
  • 1 pink grapefruits sliced
  • Arils from 1 pomegranate about 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.


Calories: 358kcal | Carbohydrates: 70g | Sodium: 19mg | Potassium: 149mg | Fiber: 2g | Sugar: 62g | Vitamin A: 495IU | Vitamin C: 17.7mg | Calcium: 20mg | Iron: 1.2mg