Pomegranate Basil Sangria

Pomegranate Basil SangriaI should really probably call this Pomegranate “Basils” Sangria, because I used four different kinds of basil in this recipe. And it is so delicious!

I want to remind everyone that the Pennington giveaway is still going on. You can win a $50 American Express gift card! You can still enter; simply leave a comment on this post or my previous cocktail post with your favorite gardening tip. I will announce the winner on Friday, October 11.

This sangria really lives up to its name, which comes from a Spanish word that means, “bleeding.” None of this white wine sangria, here, people. It’s like oxblood, which we all know is one of the on trend colors this fall.

Just like last week’s cocktail, I went out to the garden and picked several varieties of basil to make this drink. Basil is fantastic to grow; it’s easy and there are so many readily available kinds, you can have a whole garden of different flavors.

Besides the traditional Genovese basil, I’m also growing these:

basilsFor reals, that first one is called “Holy Basil.” It’s actually used in¬†Ayurvedic medicine and has a minty, clovey taste. Thai basil is more common and has a slight licorice flavor. Variegated basil is also called Perpetuo basil since it doesn’t flower, and it also has a slightly spicy overtone.

You can use whatever basil or basils you want for this recipe. I say the more the merrier, but if you want to go traditional sweet basil, go for it!

Pomegranate Basil Sangria


  • 40 basil leaves, of one or more types
  • 1 c. sugar
  • 1 c. water
  • 1 pomegranate (or 1 – 2 cups pomegranate seeds)
  • 1 bottle red wine

First, pick your basil and remove the leaves from the stems. I used about 40 leaves, 10 of each variety.

basils readyIn a small saucepan, mix the sugar with the water.

sangria3Add the herbs. As you drop them in the saucepan, crush them a bit to begin to release their aromatic oils.

sangria4Set the pot over medium low heat and bring to a boil. Reduce heat and simmer for about 10 minutes. Make sure all the sugar dissolves. Remove from heat, strain, and let the syrup cool.

sangria5While the basil syrup is simmering, cut your pomegranate in half and remove the seeds. Do you know the super duper easy way to remove them? Over a bowl, simply turn the half pomegranate cut-side down in your hand, and pound the outside with a wooden spoon.


Out come all the seeds and only a few stray pieces of flesh. It’s amazing! Although a little splattery.

sangria7Once you’ve got your pomegranate ready, you can begin to assemble the sangria. First, add the pomegranate seeds and juice, then about 1/2 c. of the basil syrup (more or less to taste). Finally, pour in the bottle of red wine. I used a nice Malbec which worked perfectly.

sangria9Mix it all up and let it steep for at least 30 minutes.

sangria10You can chill it while you are letting it steep, and even serve over ice. Garnish with some basil leaves.

sangria11Delicious, right? Perfect to drink while wearing your new shoes and nail polish.




Leave a Comment

  • October 9, 2013, 2:38 pm Kathy

    Oooh! This sounds delicious and looks amazing! Imma gonna have to get some containers out on my balcony so I can grow some basil!

  • September 19, 2014, 8:48 pm Dawn

    Hi, it says in the directions to add pomegranate seeds and juice. Did you add any additional juice, or just from the pomegranate itself. Can’t wait to try this! Thanks!

    • September 20, 2014, 7:04 am Beth

      Hi Dawn! No, I didn’t add any additional juice; just what came out of the fruit itself. Although if you like a more fruity sangria, you could definitely add some pomegranate juice! Hope it works out well for you!

      • September 21, 2014, 11:28 am Dawn

        Thanks for getting back to me so quickly Beth! We did end up adding about 3/4C of pomegranate juice and about a tablespoon of lime juice (with a half a lime added in). We took it for a sangria party last night and it was the belle of the ball! We liked it as is with your recipe, but the additions made it a new kind of awesome. Thanks again!