Rose, Rosewater and Raspberry Sangria

Raspberries and grapefruit soda add a bit of tang to balance out the floral rosewater syrup in this rose wine sangria. Thanks to its blushing[-pink color, the drink is perfect for Mother's Day or a spring picnic in the garden.]

Total Time:
4 hr 35 min
Prep:
10 min
Inactive:
4 hr 20 min
Cook:
5 min

Yield:
about 8 servings (7 1/2 cups)
Level:
Easy

Ingredients
  • 1/2 cup sugar
  • 2 teaspoons rosewater
  • One 750-milliliter bottle rose wine
  • 1 1/2 cups soda water
  • One 11.5-ounce can grapefruit soda, such as San Pellegrino Pompelmo
  • Two 6-ounce containers raspberries
Directions
  • Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Remove the pan from the heat, and stir in the rosewater. Let cool, then transfer the syrup to a 3-quart pitcher.

  • Add the wine, soda water and grapefruit soda to the pitcher, and stir to combine. Add the raspberries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.

  • To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Everything Wine