Pomegranate Sangria

Two pitchers of sangria

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Pomegranate Sangria

1 bottle of red wine
1/ 4 cup of pomegranate syrup
1/3 cup of pomegranate juice
1/ 4 cup of pineapple juice
1/ 4 cup of fresh lime juice
1/ 2 cup of Barcardi rum
2 oranges, sliced
2 limes sliced
1 small can of chunk pineapple, drained (You can use the juice from this for 1/ 4 required in this recipe.)

In a large pitcher, pour in the red wine, syrup, and juices.
Stir in the Bacardi rum.
Lastly, stir in the sliced oranges and limes. Add in the canned chunk pineapple.
Place the pitcher of sangria in the refrigerator and chill for 2-3 hours to allow the flavors of the fruit to develop in this fruity punch.


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