Ingredients
Scale
- 3 bottles crisp white wine
- 1 cup brandy
- ¼ cup kirsch
- ¼ cup elderflower liqueur
- 1 cup chilled simple syrup
- 4 cups fresh white peaches, halved, pitted, and sliced
- 4 cups fresh cherries, pitted and halved
- ¼ cup fresh pomegranate arils
- 1 cup fresh blueberries
- Mint sprigs for garnish
- Optional: ice ring
Instructions
- Add the wine, brandy, kirsch, elderflower liqueur, simple syrup, and fruits to a large bowl and stir to combine. Refrigerate for at least 2 hours and up to 24 hours, to allow flavors to bloom.
- To serve, ladle sangria into ice-filled glasses, adding lots of the macerated fruits and garnishing with a sprig of fresh mint.
- If serving in a punch bowl, consider floating an ice ring in the center. To make an ice ring, fill a bundt pan with water and extra slices of fruit, berries, and mint and freeze overnight. Just before serving, remove the ice ring from the freezer and let it defrost for 2 to 4 minutes at room temperature. Invert pan to carefully remove and gently slide into full punch bowl. Note: Before filling, make sure the diameter of the bundt pan is slightly smaller than the opening of the punch bowl.