When you live in Minnesota with six months of winter, sometimes you need to stir in a little taste of summer to cope with the cold. Here’s a summery sangria recipe that’s simple, but far from boring. It’s also easy to customize to be either fruity or more dry. Make it in large batches for parties and experiment with fruits and wines so it’s different every time.
How to make Raspberry Sangria
Step 1: Thinly slice a lemon, removing any seeds.
Step 2: Add lemon slices to the bottom of a pitcher.
Step 3: Add fresh raspberries to the pitcher.
Step 4: Top it all off with a bottle of rosé. Stir to combine and place in the fridge to chill for 30 minutes to 1 hour.
Step 5: Distribute the chilled sangria between serving glasses, spooning in as much of the fruit as you like. Leave a bit of room for the club soda.
Step 6: Top each glass with club soda or lemon-lime soda and serve immediately. Cheers!
Key Ingredients:
Raspberries – They need to be fresh, as frozen raspberries will end up mushy and unappetizing.
Lemon – Clean the outside of the lemon well, slice into thin rounds, and remove any seeds.
Rosé wine – You can use a dry or fruity rosé. If you prefer a less sweet sangria, try a drier rosé and omit the optional Raspberry Simple Syrup (recipe below).
Club soda – You can use club soda for a drier sangria, or you can use lemon-lime soda to add a bit of sweetness and additional flavor.
How to make Raspberry Simple Syrup (optional)
This is totally optional, but it makes a delicious sweetener if you find that the sangria is too dry for your taste.
Step 1: Gather your ingredients: raspberries, granulated sugar, and water—1 cup of each
Step 2: In a small saucepan, combine the ingredients over medium heat and bring to a boil.
Step 3: Reduce heat and simmer until the sugar has dissolved and it has thickened to a thin syrup.
Step 4: Over a small bowl, push the syrup through a fine mesh sieve to catch all the seeds. This will leave you with a smooth syrup.
Step 5: Place in the fridge to chill before adding it to the sangria.
