Rosé Sangria with Citrus and Raspberries
Traditionally made with red or white wine, this Spanish staple is updated with rosé wine, fresh grapefruit juice and fresh raspberries. To mix things up, you can try any of your favorite fruits in this summery Spanish classic. Sliced stone fruits and fresh blackberries also pair particularly well with rosé.
Ingredients:
- 1 bottle (750 ml) rosé wine
- 1 cup (8 fl. oz./250 ml) fresh grapefruit juice
- 1/2 cup (4 fl. oz./125 ml) fresh orange juice
- 3 oz. (90 ml) Cointreau
- 3 oz. (90 ml) brandy
- 2 oz. (60 ml) simple syrup
- 1 small lemon, cut into 1/2-inch (6-mm) slices
- 1 orange, cut into 1/2-inch (6-mm) slices
- 4 cups (1 lb./500 g) raspberries
- 3/4 cup (6 fl. oz./180 ml) soda water
Directions:
In a large pitcher, combine the wine, grapefruit juice, orange juice, Cointreau, brandy and simple syrup and stir until blended. Stir in the lemon and orange slices and the raspberries. Refrigerate for at least 1 hour or up to 8 hours.
Pour the soda water into the sangria and stir to combine. Pour the sangria into ice-filled wine glasses. Serves 8.
Recipe adapted from Williams Sonoma Cocktails: Modern Favorites to Make at Home (Weldon Owen, 2017)
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