Pomegranate Sangria

by Tenina Holder

I am not a drinker…well not of alcohol at least. Give me Crio Bru any day and I’ll drink it. Give me San Pellegrino and I’ll drink it. Give me a white wine, and I’ll whine and tell you I don’t drink…so this is a recipe you may not expect from me. But I was asked to do a couple of Christmas drinks recipes for Lakeside Joondalup and this tasted just as good with the cheap ole bottle of non al Fronti from Coles as I had hoped, and only you are the wiser!! (And the tens of thousands who read this blog!!)

So by all means, make it as written, and get as merry as you like. Or substitute the Spanish wine for a non alcoholic version and drink a loooong drink. Merry (hic) Christmas.

Traditionally served at Christmas time, steaming hot in a cold climate, try this icy cold in our Aussie summer. You can replace mineral water with lemonade if you would like a sweeter version. Refreshing and just a little bit naughty.

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  • 100 Grams sugar
  • 1 Teaspoon ground cinnamon
  • 1 cinnamon stick
  • 60 Grams brandy
  • 1 bottle of Pomegranate juice
  • 2 oranges, sliced thinly
  • 750 Milliliters bottle of Spanish red wine
  • 750 Milliliters bottle of sparkling mineral water
  • Ice as needed
  • Pomegranate seeds and mint leaves to garnish



Place sugar, spices, brandy, juice and oranges into a medium sized saucepan and simmer for around 10 minutes stirring occasionally until sugar is dissolved.


Remove from heat and cool completely before storing in the fridge at least 8 hours. (This is clearly the non Thermo version, but hey, easier in Thermo. Cook all ingredients 8 min/90ºC/Reverse/speed 1).


Pour into a large jug or punch bowl and add remaining ingredients.


Serve cold. Add more mineral water if you prefer a long drink.

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