• 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.