Make the most of pomegranate season with this fruity sangria recipe from Bobby Flay.
bottle fruity red wine
cups pomegranate juice
cup triple sec
cup simple syrup, (equal amounts sugar and water, heated until sugar dissolves, cooled)
cup pomegranate seeds
large orange, halved and thinly sliced
green apple, cored, halved and thinly sliced
cup red grapes, sliced in ½
Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.