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Raspberry Sangria
Serves6
Cooking time
20m
Bursting with bright berry flavour and a festive fizz, this refreshing raspberry spritz is made for easy summer entertaining. Whether you're hosting a garden get-together or simply celebrating the season, it’s the perfect way to enjoy the tangy-sweet pop of fresh raspberries in every sip. Serve it with or without alcohol—either way, it's sure to impress.
Ingredients
2 punnets125g Driscoll’s raspberries
1lime, thinly sliced
1/2 cup(125ml) orange liqueur (e.g. Cointreau) or raspberry liqueur (e.g. Chambord) (optional)
750mlbottle sparkling rosé OR sparkling apple juice, chilled
large handful mint leaves, plus extra to serve
soda water, to serve
ice cubes or crushed ice, to serve
Raspberry Syrup (Makes about 1 cup (250ml))
2 punnets125g Driscoll’s raspberries
1/2 cup(110g) caster sugar
4strips orange zest
3/4 cup(180ml) freshly squeezed orange juice
Method
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Raspberry Syrup
To make the raspberry syrup, place all of the ingredients in a small saucepan and bring to the boil over low heat. Simmer for 5 minutes, until raspberries are pulpy and the mixture slightly thickened. Set aside to cool and infuse. Once cooled, strain syrup through a fine sieve. Allow the syrup to drip through, rather than pushing the fruit pulp through the sieve.
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Mixing
Combine the syrup, raspberries, lime slices, liqueur (if using), rosé and mint leaves in a large serving jug. Cover and refrigerate for 30 minutes to allow the flavours to develop.
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Serving
To serve, add ice to tall serving glasses, pour in the raspberry mixture, being sure to include raspberries, lime and mint in each glass. Stir, then top with soda water and extra mint. Serve immediately. TIP: for an alcohol-free raspberry spritz, leave out the liqueur and substitute the rosé with sparkling apple juice.
