Raspberry Rose Sangria

By singing_baker • July 5, 2011 • 4 Comments

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Author Notes: If there is sangria on the menu you can be sure that I will order it. One may say I am a connoisseur of sangrias. Lately I am in love with rose ones. I used to be confused and thought that rose was sweet white zinfandel but I was delightfully surprised to find out it was as dry as some of my favorite whites. This sangria is great because the raspberries soak up the grand marnier overnight and then are added to the sangria the next day giving it real depth. Make a big pitcher and throw a party! - singing_baker

Serves 4-6

2 cups raspberries
4 ounces Grand Marnier
3 tablespoons sugar
1-750 milliliter Bottle of Rose
3/4 cups White Cranberry Juice
1/4 cup Mint. loosely packed

Combine Raspberries and Grand marnier in a bowl and toss to combine. Let sit in fridge overnight or at least 4 hours.
Combine sugar, rose, and white cranberry juice. Stir to dissolve some of the sugar. Gently stir in raspberries and mint. Enjoy!