Rose-Raspberry Sangria

Preparation info
    • Difficulty

      Easy

Appears in

By Anya von Bremzen

Published 2005

  • About

Ingredients

  • 2 cups raspberries
  • 1 bottle (750 milliliters) inexpensive Spanish róse wine

Method

  1. Place the raspberries in a blender and pulse to puree. Place a fine-mesh sieve over a medium-size pitcher and pour the puree into the sieve, straining it to remove the seeds.
  2. Add the wine, triple sec, orange juice, pomegranate juice, lemon juice, simple syrup, and fruit to the pitcher and mix together. Refrigerate for 4 to 6 hours to macerate the fruit in the w