Enjoy this refreshing sangria over brunch this Valentine's Day. Make the Friday or night before, so it's full of flavor and ready to go on Sunday. Makes 4-6 servings.
Total Time
25min
4.8
5 Ratings
Author: SideChef
Servings:
4
Ingredients
•
1/2
cup
Fresh Raspberries
•
1/2
cup
Fresh Blueberries
•
1
cup
Fresh Strawberries
•
4
Tbsp
Granulated Sugar
•
3
cups
Dry Rose Wine
•
3
Meyer Lemons
•
1
Tbsp
Rose Water
•
to taste
Ice
•
to taste
Soda Water
Cooking Instructions
1.
Wash the Fresh Raspberries (1/2 cup), Fresh Blueberries (1/2 cup) and Fresh Strawberries (1 cup). Hull and slice the strawberries.
2.
Juice two of the Meyer Lemons (3) and thinly slice the third. Measure the Granulated Sugar (4 Tbsp).
3.
In a large pitcher, add half of the raspberries, blueberries and strawberries, along with the juice and sugar. Muddle until completely broken down.
4.
Add half of the Dry Rose Wine (3 cups) and stir together lightly.
5.
Strain the mixture into a large punch bowl or pitcher, and press the fruit pulp, so you extract all that flavor. Discard the pulp.
6.
Add the remaining fruit to the punchbowl or pitcher, along with the rest of the wine and Rose Water (1 Tbsp). Cover and chill for an hour, or up to a day or two.
7.
Fill your serving glasses with Ice (to taste) and fill three-quarters full with sangria. Top each with Soda Water (to taste). Enjoy!
Nutrition Per Serving
CALORIES
269
FAT
0.4 g
PROTEIN
2.4 g
CARBS
36.4 g
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