Pomegranate and green tea sangria

Pomegranate and green tea sangria recipe

Pomegranate and green tea sangria features one of the best and most underrated flavour combinations. The pomegranate cordial is such a refreshing addition to an icy sangria, but it’s just as nice when served plain over ice with still or sparkling water. 

Pomegranate and green tea sangria

Serves: Makes 1,5L (6 cups)
Cooking Time: 20 mins


  • Pomegranate cordial

  • (Makes 750ml)
  • 2 green teabags
  • 1 pomegranate teabag or 1 rooibos teabag
  • 250ml (1 cup) boiling water
  • 315g (1½ cups) castor sugar
  • 125ml (½ cup) lemon juice
  • 240g (1½ cups) pomegranate rubies
  • Sangria

  • 180ml (¾ cup) pomegranate cordial
  • 750ml (3 cups) dry white wine
  • 500ml (2 cups) sparkling water
  • 3 plums, thinly sliced
  • 2 lemons, thinly sliced
  • 240g (1½ cups) pomegranate rubies
  • 4 sprigs fresh mint
  • 500ml (2 cups) ice



For the cordial, combine the teabags and boiling water, and allow to steep for 5 minutes. Strain and add the liquid to a saucepan together with the sugar and lemon juice.


Blitz the pomegranate rubies in a blender and strain the juice into the saucepan with the water mixture over medium heat. Gently bring to a simmer and stir until the sugar has dissolved. When the sugar has dissolved, allow it to boil for 5 more minutes and then leave to cool.


To make the sangria, stir all of the ingredients together and serve in a jug.


Cook's tip: The cordial recipe makes more than is needed for the sangria. Store the leftover cordial in the fridge for up to 1 month. Mix 1 part cordial with 4 parts still or sparkling water.

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