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Pomegranate Vanilla Bean Sangria

Winter cocktails aren’t all hot toddies and spiked ciders. This sangria takes the season’s best citrus and amplifies it with a vanilla cinnamon simple sugar, red wine, and brandy for a refreshingly sweet and citrusy drink. Oranges, apples, pears, and pomegranates all go into the mix, with bubbly soda water to top it off. The recipe calls for an entire pitcher, chilled before serving and cheers-ing by the glass. 

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Pomegranate Vanilla Bean Sangria

  • Author: Misfits Market


  • 2 vanilla beans
  • 2 cinnamon sticks
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 navel orange, sliced
  • 1 apple, chopped
  • 1 pear, chopped
  • 1 pomegranate, arils removed 
  • 1 bottle fruity red wine
  • 1/2 cup brandy
  • 1 1/2 cups pomegranate juice
  • Soda water


  1. In a small saucepan, add sugar, water, and cinnamon sticks. Cut vanilla beans in half lengthwise, scrape seeds out, and add both seeds and pods to the saucepan.
  2. Heat sugar mixture over medium-low heat until the sugar melts. Gently simmer for 10 minutes to allow flavors to release into the simple syrup. Remove from heat and let completely cool. 
  3. In a large pitcher, add orange slices, apples, pears, and pomegranate arils. Pour in wine, brandy, pomegranate juice, and simple syrup—vanilla pods and cinnamon sticks included. Stir with a large spoon and let chill in the refrigerator for an 1 hour before serving. 
  4. To serve, spoon some fruit into a glass filled with ice. Pour in sangria and add a splash of soda water to top.