Purple Pomegranate Sangria

Melody KettleRecipe courtesy of Melody Kettle.

1 cup simple syrup (1 cup water, 1 cup granulated sugar)

1 bottle (750 ml) dry red wine, Rioja if available, otherwise any cheap jug wine will suffice

1 bottle Pomegranate Juice (8 0z.)

1 cup orange juice

¾ cup blackberry brandy

¾ cup triple sec

Orange slices, lemon slices, cubed apples, blueberries, grapes.

In a small pot, combine 1 cup of sugar and one cup of water. Bring to boiling point until sugar is fully dissolved.  Remove from heat and let cool.  Combine remaining liquids in a pitcher.  Cover and refrigerate, if possible overnight.  When ready to serve, float fruit in pitcher.  Do not put ice in pitcher, as it will dilute the Sangria.   

*If you prefer your Sangria to be less sweet, add an extra bottle of red wine to the mix or adjust simple syrup to ½ cup.