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Sparkling Pomegranate Cranberry Sangria // JustineCelina.com


My Sparkling Pomegranate Cranberry Sangria is inspired by seasonal flavours, Gatsby glam, and New Years Eve bubbly. Traditional sangria gets a luxurious makeover in my Sparkling Pomegranate Cranberry Sangria -- I'm swapping wine for bubbles, and infusing the recipe with flavours of pomegranate, cranberry, orange, and ginger, plus a healthy splash of Grand Marnier to send it over the top. Enjoy this sangria at your holiday parties, or to ring in the New Year, because as the great F. Scott Fitzgerald said, "Too much of anything is bad, but too much Champagne is just right." Cheers!

Course Drinks
Prep Time 20 minutes
Servings 12
Author Justine



  • 2 bottles of Prosecco or Cava
  • 1 375 ml bottle of Grand Marnier


  • 2 cans of Melograno e Arancia (Pomegranate & Orange) San Pellegrino
  • 1 bottle of Ginger Beer soda (I like The Great Jamaican Old Tyme brand)
  • 2 cans of soda water
  • 1/4 cup cold pressed 100% cranberry juice (This is a very concentrated cranberry juice. If using a cranberry cocktaildouble this measurement)

Fruit & Garnish

  • 1 pomegranate
  • 2 Christmas oranges
  • 1 bag of fresh cranberries
  • Fresh rosemary


  1. Add the Prosecco and Grand Marnier to a large beverage dispenser.
  2. Add San Pellegrino, ginger beer soda, cold pressed cranberry juice, then soda water. We like our sangria not too sweet, but if you prefer sweeter drinks you may want to add more San Pellegrino and less cranberry juice and soda water. Make sure to taste (and stir) as you go!
  3. Slice and squeeze 1 Christmas orange into the mixture. Stir and taste. Slice the other orange to float on top as garnish.
  4. Add cranberries, pomegranate arils and rosemary sprigs to the beverage dispenser as garnish.
  5. Pour the sangria into wine glasses, and garnish with a few cranberries, pomegranate arils and a sprig of rosemary. Enjoy!

Recipe Notes

If you have leftover sangria (which doesn't happen often), you can freeze it! Then, when you want to drink it, just allow it to unthaw about about 30 minutes -- it's delicious as a slush.