Exotic, jewel-like, and demanding considerable labor to penetrate their maze of pulp, pomegranates are a ravishing winter treat. A constant on the Lucid Food cocktail menu during cold weather, this drink pairs well with food but also stands on its own. You can make the sangria the day before, but wait until the day you serve it to add the orange slices, as the pith can cause the drink to turn bitter. Use a cheap red wine; I prefer a rioja or a tempranillo.

Ingredients

　　1 (750-ml) bottle dry red wine

　　4 cups apple juice

　　1/2 cup brandy

　　Juice of 1 lime

　　2 sweet, crisp apples, finely diced

　　Seeds of 1 large pomegranate

　　1 orange, halved and sliced into half moons 1/4 inch thick

　　Sparkling water for serving (optional)

　　Combine all the ingredients in a pitcher. Refrigerate for a few hours before serving to allow the flavors to marry. If you’d like a little fizz, top off glasses of the sangria with sparkling water.

　　Lucid Food