Raspberry Ginger White Sangria

  • Total Time: 1 hours 
  • Hands-on Time: 1 hours 
  • Makes: 1 liter servings

Mix up this gorgeous summer sangria featuring ginger, cinnamon and a hint of mint for any occasion.

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1. In a small saucepan, bring water and sugar to a boil. Reduce heat and stir until sugar is fully dissolved.

2. Remove syrup from heat and whisk in ginger. Set aside to cool.
3. In a 1-liter carafe, add the berries, lemon or orange slices, halved cinnamon sticks, cooled simple syrup and white wine.
4. Carefully stir the sangria (be careful not to crush the berries). Let sangria rest in refrigerator for at least an hour (up to 24 hours) before serving. Serve over ice and garnish with fresh mint leaves.

You’ll have about 1⁄3 cup wine leftover after adding it to the carafe.



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