Rose, Rosewater and Raspberry Sangria
- Level: Easy
- Yield: about 8 servings (7 1/2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 147
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 16
- Total: 4 hr 35 min (includes cooling and chilling times)
- Active: 15 min
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.