Low Carb Pomegranate Sangria

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Lolita Carrico
Lolita Carricohttp://ketology.net
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!
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This low carb sangria recipe is one you’ll want to make beyond the holidays (since I included this originally on my most recent Thanksgiving menu). The tangy pomegranate and citrus combined with red wine makes for a festive, punch-like drink that packs a punch too!


I usually make my own low carb simple syrup because it’s quick and easy to make homemade, however I recently tried Lakanto’s Simple Syrup in this low carb sangria recipe which I now keep stocked in my bar too.


Low Carb Pomegranate Sangria

Low Carb Pomegranate Sangria

If you want to cut more of the sugar from the Triple Sec, use my hack for a low carb, Triple sec dupe in this recipe!
5 from 2 votes
Prep Time 10 mins
Cook Time 4 hrs
Course cocktails
Cuisine Spanish
Servings 6
Calories 291 kcal

Ingredients
  

  • 1 bottle red wine I like Avaline’s red wine which is low sugar and delicious!
  • 1 cup pomegranate juice
  • 1/2 cup brandy
  • 1/2 cup triple sec you can make a sugar-free triple sec at home, by adding orange essence to my sugar-free simple syrup recipe below
  • 1/3 cup low carb simple syrup recipe below
  • 1/2 cup pomegranate seeds
  • 2 oranges sliced
  • 2 limes sliced
  • 1 cup red grapes halved lengthwise

LOW CARB SIMPLE SYRUP

Instructions
 

TO MAKE THE SIMPLE SYRUP

  • Combine the sweetener and boiling water in a mason jar or glass bottle.
  • Shake to combine well – you want the sweetener to fully dissolve.
  • Allow to cool and store in the fridge.

TO MAKE THE SANGRIA

  • Combine all ingredients in a large pitcher.
  • Cover and place in the fridge for at least 4 hours, preferably overnight.
  • Strain and serve over ice with some orange slices and pomegranate seeds as garnish.

Nutrition

Calories: 291kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 12mgPotassium: 436mgFiber: 2gSugar: 23gVitamin A: 129IUVitamin C: 32mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!

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