Rose-raspberry sangria from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 54) by Anya Von Bremzen

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Notes about this recipe

  • Breadcrumbs on August 16, 2015

    p. 54 - Another lovely, refreshing Sangria from this book and this version with its juicy raspberries is decidedly summery too. Raspberries are placed in a blender and pureed then strained into a pitcher to remove the seeds. Wine, triple sec, OJ, pomegranate juice, lemon juice, simple syrup and diced fruit (the recipe calls for diced skin-on lemons and strawberries but we didn’t have strawberries so the lemons were on their own here). Ice cubes are added prior to serving. The author notes you may need to adjust the syrup/lemon juice before serving based on your taste preferences however for us, the sangria was perfect as is. If you’re a fan of sangria, you must try this version as it really is special. Photo here: http://chowhound.chow.com/topics/1020808?commentId=9687181#9687181

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