Description
A spooky and refreshing Witches Brew Wine Sangria featuring a blend of tart cherry juice, pomegranate juice, red wine, orange juice, and ginger beer. Garnished with a unique candied blood rim and pomegranate seeds, perfect for Halloween or festive gatherings.
Ingredients
Scale
For the Sangria:
- 1/2 cup tart cherry juice
- 1/2 cup pomegranate juice
- 1 bottle red wine (Zinfandel recommended)
- 1/2 cup orange juice
- 24 ounces ginger beer
- dry ice
For the Candied Blood Rim:
- 1/2 cup tart cherry juice
- 2 tablespoons honey
- 1/2 cup pomegranate seeds for garnish
Instructions
- Prepare the Sangria: Combine the tart cherry juice, pomegranate juice, red wine, orange juice, and ginger beer in a large pitcher, punch bowl, or cauldron. Stir gently to mix the ingredients well.
- Make the Candied Blood Rim: In a small saucepan, combine 1/2 cup tart cherry juice and 2 tablespoons honey. Simmer over low heat for 15 minutes until thickened and most moisture has evaporated. Remove from heat and let it cool completely.
- Garnish the Glasses: Dip the rim of each glass into the cooled candied blood mixture, allowing it to drip down the sides for a dramatic effect.
- Serve the Sangria: Fill the rimmed glasses with the prepared sangria and top each with a generous sprinkle of pomegranate seeds. Add dry ice for a smoky presentation if desired, ensuring safe handling guidelines are followed.
Notes
- Use Zinfandel or any fruity red wine for best flavor pairing.
- Dry ice is optional but adds a fun smoky effect; handle with care and do not ingest.
- The candied blood rim can be prepared ahead of time and refrigerated.
- For a lighter version, substitute ginger beer with club soda or sparkling water.
- Adjust sweetness by adding more honey to the candied rim or a splash of simple syrup in the sangria.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 20 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
