Make Ahead

Raspberry Rose Sangria

July  5, 2011
2 Ratings
  • Serves 4-6
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

What You'll Need
  • 2 cups raspberries
  • 4 ounces Grand Marnier
  • 3 tablespoons sugar
  • 1-750 milliliters Bottle of Rose
  • 3/4 cup White Cranberry Juice
  • 1/4 cup Mint. loosely packed
  1. Combine Raspberries and Grand marnier in a bowl and toss to combine. Let sit in fridge overnight or at least 4 hours.
  2. Combine sugar, rose, and white cranberry juice. Stir to dissolve some of the sugar. Gently stir in raspberries and mint. Enjoy!

See what other Food52ers are saying.

  • gingerroot
  • inpatskitchen
  • singing_baker

4 Reviews

gingerroot July 6, 2011
This sounds delicious...and I bet it is pretty in the glass to boot.
singing_baker July 6, 2011
thanks! I sometimes freeze the mint leaves into the ice cubes too. I need to make a batch so I can put a pic up.
inpatskitchen July 5, 2011
This sounds the Grand Marnier!
singing_baker July 5, 2011
Thanks! I love it too!