Raspberry Sangria Cocktail
A bright, fruity red wine sangria with fresh raspberries and citrus. Built in a pitcher, chilled until the flavors meld, and finished with a fizzy splash just before serving.
Equipment
- Large pitcher or glass jug
- Mixing spoon
- Cutting Board
- Knife
- Measuring cups
- Fine-mesh strainer
- Serving glasses
- Refrigerator
Ingredients
- 1 bottle (750 ml) red wine Merlot or Garnacha preferred
- 1 cup fresh raspberries lightly crushed
- 1 orange thinly sliced, peel on
- 1 lemon thinly sliced
- 0.25 cup brandy
- 0.25 cup orange juice
- 2 tbsp sugar or honey to taste
- 1 cup sparkling water or lemon-lime soda add just before serving
- ice cubes optional, for serving
Instructions
- Wash and slice the orange and lemon. Lightly crush the raspberries to help release their juices.
- Add the fruit to a large pitcher. Pour in the red wine, brandy, orange juice, and sugar or honey.
- Stir until the sugar dissolves. Cover and refrigerate for at least 2 hours (overnight is best) to let the flavors meld.
- Just before serving, add the sparkling water or lemon‑lime soda for fizz and stir gently.
- Pour into glasses over ice if desired. Optionally strain for a smoother sip.
Notes
Chilling longer deepens both color and flavor. Add bubbles at the last minute so it stays fizzy. Leftovers keep ~2 days; strain out the fruit to prolong freshness.