For the Cinnamon Syrup: In a medium saucepan, combine 1 cup of water and 2 to 3 broken-up cinnamon sticks. Bring to a light simmer and gently mash the cinnamon sticks to release flavor.
Add in 1 cup of sugar and gently stir to dissolve the sugar and mesh the ingredients. Once the sugar is dissolved, remove the saucepan from heat and allow the syrup to cool.
Using a fine-mesh strainer or cheesecloth, strain out the cinnamon sticks. Store the syrup in a glass jar in the refrigerator for up to two weeks.
For the POM Wonderful Winter Sangria: Combine all ingredients except for the sparkling water into a pitcher and stir to combine.
Place the sangria mix in the refrigerator and allow it to sit for 24 hours (stirring every several hours to combine).
When ready to serve, remove from the refrigerator and top with a few ounces of sparkling water for added fizz.
Serve into a rocks glass over ice and garnish with an orange wedge, POM Wonderful Pomegranate Arils, a blackberry, and a rosemary sprig.
Ingredients
Cinnamon Syrup:
1 cup water
2–3 cinnamon sticks, broken apart
1 cup sugar
POM Wonderful Winter Sangria:
3 oz. POM Wonderful 100% Pomegranate Juice
¼ cup POM Wonderful Pomegranate Arils
1 oz. orange juice
1 oz. cinnamon syrup
2 red apples, sliced
1 cup fresh blackberries
1 orange, cut into wedges
1 750mL bottle of Spanish red wine (or Pinot Noir)
