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:4 hr 35 min(includes cooling and chilling times)
Yield:about 8 servings (7 1/2 cups)
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
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.