ROSE’ RASPBERRY SANGRIA

Recipe from The New Spanish Table  - Traditionally Inexpensive wine is used to make Sangria

2 cups raspberries

​Place raspberries in blender and pulse to puree.  Place a fine-mesh sieve over a glass pitcher; pour puree into sieve, pressing to remove seeds.

1 bottle (750 milliliters)
   Spanish rose’ wine
   such as Senorio
   de Sarria Rosado

​Note:  To make simple syrup, boil together equal amounts of sugar and water.  Cool before using in a recipe.  Can be kept in refrigerator for a week.

1/2 cup triple sec

​Add remaining ingredients, except ice cubes, to pitcher.

 1 cup fresh orange juice
 
2 to 3 tablespoons
   fresh lemon juice
   or more if needed
 
3/4 cup POM
   pomegranate juice
 
3 tablespoons simple syrup
   or superfine sugar
   or more if needed
 
1-1/2 cups strawberries
   and thin-skinned lemons
   including peels—all diced
​

​Add remaining ingredients, except ice cubes, to pitcher.
 
Refrigerate 4 to 6 hours to macerate fruit.

Ice cubes

​When ready to serve, add ice cubes and stir to mix.
 
Taste and add more lemon juice or simple syrup as necessary.

enJoy