Raspberry & Strawberry Sangria

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Last Saturday, when I had some friends over to celebrate my birthday, I made sangria for everyone. I love sangria. Juice, wine and fresh fruit…what’s not to like!? :) I had been thinking of making a raspberry flavoured sangria ever since I bought some Chambord a few weeks back. I thought it would be really nice to pair fresh strawberries with some raspberry liqueur and finish it off with some chilled white wine and some Sprite (to add some fizziness). In order to heighten the raspberry flavour, I added some raspberry-cranberry cocktail blend. The sangria took on a pretty light red hue and turned out to be extremely tasty! Two pitchers full went very quickly! A fantastic summer drink to enjoy out on the deck on a hot day. NOTE: this recipe makes 2 pitchers of sangria.

Hope you all are having a great start to the summer. Do you have any suggestions for delicious summer-inspired drinks? If so, please share in the comments. :)



Ingredients

  • 1 bottle of white wine; chilled (about 3 cups per pitcher)
  • 1 cup of Chambord (raspberry liqueur)
  • 4 cups of lemon-lime soda such as Sprite; chilled
  • 4 cups of raspberry-cranberry juice; chilled
  • 12 strawberries; sliced
  • 1 lemon; sliced (optional)
  • a handful of ice

Method


1. Pour 1/2 cup of Chamord into each pitcher. Add the sliced strawberries (a handful into each pitcher) and let them marinate in the liqueur for about 20 minutes.


2. Add 2 cups of lemon-lime soda to each pitcher followed by 2 cups of raspberry-cranberry juice.


3. Add the white wine to each pitcher, so that each pitcher has about 8 cups of liquid in it. Garnish with lemon slices and/or fresh mint leaves if you’d like a raspberry mojito style sangria. Add some ice to keep the sangria cold if enjoying out in the hot summer sun.


Source: Courtney Jones

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  1. […] 1. Chamomile Syrup: In a small bowl, combine the boiling water and the chamomile tea. Steep the tea for 5 minutes then pour the mixture through a fine-mesh sieve set over a small saucepan. Discard the tea solids. Add the sugar to the pan and heat over medium heat, stirring, until the sugar dissolves (about 2 minutes). Turn the heat off and allow the syrup to cool. Transfer syrup to an air tight container and store in the fridge. Note: Syrup can be refrigerated up to a month.  Yield: 1 and 1/2 cups of chamomile syrup 2. Cocktail: In a cocktail shaker, add 6 raspberries and 1/2 ounce of chilled chamomile syrup. Muddle thoroughly. Add the lemon juice and gin. Fill the shaker with ice. Cover and shake vigorously. Strain through a fine-mesh strainer into an ice-filled glass with a wedge of lemon. Top the glass with club soda or sparkling water. Garnish with raspberries. Yield: 1 and 1/2 cups of raspberry gin cocktail with chamomile syrup Source: Porch Swing Sipper originally adapted by Erin Hayes (from The Tasting Table Newsletter) A Year Ago: Raspberry Strawberry Sangria […]

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