Pomegranate and Persimmon Winter Sangria

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Pomegranate and persimmon winter sangria is a refreshing punch that is sure to be a big hit at your holiday party!

Prep Time 15 minutes | Cook Time 3 hours | Chill time 3 hours | Total Time 3 hours 15 minutes

pomegranate persimmon winter sangria


  • 2 persimmons
  • 1/2 cup pomegranate arils
  • 1/2 cup fresh cranberries
  • 1/2 cup pomegranate juice
  • 1/3 cup crème de cassis
  • 1 bottle moscato (I used Barefoot) chilled
  • Soda water (optional)


  1. Slice the persimmon into thin circles, then cut the circles in half. De-seed a pomegranate to get your 1/2 cup of arils. Add the fruit, including the cranberries, to a punch bowl or pitcher.
  2. Add the pomegranate juice, crème de cassis, and moscato.
  3. I suggest chilling the sangria for at least a few hours (if not overnight) before serving, but it will still taste good if you drink it right away. You may add a bit of soda water to each glass prior to serving if desired.

Recipe Notes

  • If you don’t have crème de cassis or don’t want to buy it, you could substitute it with a different fruit liqueur such as Cointreau (if you want an orange flavor, for example), or raspberry flavored Chambord.

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