Berry Lemonade Sangria – Lemony tart and mega fruity. This sangria goes down smooth. Don’t let it fool you – Two bottles of wine give it a nice boozy kick! Raise your hand if you’re down!
INGREDIENTS
For the raspberry syrup
- 1 ¼ cup raspberries
- ½ cup water
- 1 cup sugar
For the berry puree
- 2 cups strawberries
- 2 cups blueberries
- 1 cup water
For the sangria
- Raspberry syrup
- Berry puree
- 1 ½ cups (about 6-8 lemons) freshly squeezed lemon juice
- ½ cup berry vodka
- 2 bottles (750ml) moscato
- 1 cup blueberries
- 1 cup sliced strawberries
- 1 cup raspberries
- 2 lemons, quartered
- Seltzer water
DIRECTIONS
Make the raspberry syrup:
- Puree the raspberries in a blender with ½ cup water then add it to a medium saucepan with the sugar. Bring it to a boil over medium/high heat, then reduce the heat to low and simmer until the sugar is completely dissolved, about 5 more minutes. Remove from heat and allow the mixture to come to room temperature. Strain to remove the seeds and set aside until ready to use.
Make the berry puree:
- To a blender, add the strawberries, blueberries, and water. Blend on high until completely smooth. Strain to remove the solids and set aside until ready to use.
Make the sangria:
- In a large pitcher (One that holds about 2 gallons) add the raspberry simple syrup, berry puree, lemon juice, berry vodka, Moscato, blueberries, strawberries, raspberries, and lemon slices. Stir to combine, or if you’re using a container with a lid – Shake it! Cover and place in the refrigerator for at least an hour to allow the flavors to meld and that situation to chill.
- Serve topped with seltzer.
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