I’ve been wanting to share this sangria recipe with you for awhile but couldn’t seem to find the time to get these pictures taken! This raspberry Summer sangria recipe is so delicious!! The raspberries act as little tasty pops of deliciousness in your mouth as you sip this sangria. Also I love that this cocktail is completely pink and the perfect sangria to mix up for a night with the girls. Not to mention that because this is a white wine sangria, just like my Grapefruit Sangria Recipe, you don’t have to worry about making it 24 hours in advance. Take a peek at the recipe below.
- 1 cup fresh raspberries
- 4 cups pink lemonade
- 4 ounces freshly squeezed lemon juice
- 1 bottle of a dry white wine – chilled
- Mix all ingredients together in a pitcher
- Chill for 2 – 3 hours and serve
*I chilled my wine before hand and you can also add ice to this as well
Serves 5 – 6
I recently rediscovered my grapefruit sangria recipe and knew I had to share! I was looking for a sangria recipe that would be perfect for Spring, something light and refreshing to serve some friends who were coming over. Since this sangria recipe uses white wine, you don’t have to let it sit for 24 hours before serving, only about 2 -3. This is great if you don’t know you’re having people over till the morning or afternoon of! I also think the white wine gives it a lighter taste compared to the boldness that red sangria recipes can have. Not to mention that I think the bits of grapefruit in this sangria remind me of pink petals floating on top of water. Which is perfect for Spring!
- 2 red grapefruits
- 1 cup lemonade
- 1 nip Chambord
- 2 tbsp sugar
- 750ml bottle of dry white wine
- 750ml bottle of sparkling water or club soda
- ice cubes (optional)
- Slice and deseed one grapefruit and set aside for garnish. Start by peeling/slicing/deseeding the other grapefruit then with your fingers pull apart the pulp and place into your sangria pitcher.
- Add the lemonade, Chambord, and white wine.
- While stirring add the sugar and keep stirring until all the sugar has dissolved.
- Chill sangria in the fridge for 2 – 3 hours. I chilled my white wine, lemonade and sparkling water before hand so I only needed to let it sit for 2 hours. If your ingredients are at room temperature, let them chill for the full 3 hours.
- Before serving, top off each glass with some sparkling water and squeeze a slice of grapefruit into the glass. Now you’re ready to serve!
If you’re planning a brunch for Easter then it’s a must to have some lovely brunch cocktails set up for your guests. The traditional brunch cocktails are mimosas and bloody mary’s, maybe even a sangria. However in today’s world of Pinterest and foodie bloggers, I think we can take things up a notch! Even just having one signature cocktail along side some white wine and rosé shows your guests you put in a little added thought. Also remember that if you’d like a lighter cocktail, you can always add seltzer or tonic water to these recipes:
I love sangria! Sangria is usually thought of as a Summer cocktail but there’s so many ways to change it up for Fall. By swapping out some of the typical sangria fruits like melon and grapes with more in-season ones like cranberries and apples, you can really change up any sangria recipe. Take a look at this sangria recipe and you’ll be ready to go pumpkin picking in no time!
2 apples, cored and sliced
3/4 cup cranberries
2 pears, sliced
1 750mL bottle hard cider
1/2 cup bourbon
2 Tbsp Calvados or other apple brandy
1 cup ginger beer
Directions: Add to a large pitcher all the prepared fruit. Pour in the bourbon, calvados and ginger beer and stir. Slowly add the bottle of hard cider. Set in the fridge for 2 hours and serve. (If you’d prefer to preserve more carbonation, serve immediately or hold off on adding the hard cider until serving.)
I altered the recipe I found at Cheese and Chocolate
Grab the recipe over at Sally’s Baking Addiction!