Raspberry Ginger White Sangria
Total Time: 04h 35m
Hands-on Time: 00h 15m
Makes: 6 - 8 servings
Ginger and cinnamon add a subtle hint of warmth and spice in this summer raspberry sangria recipe. For maximum flavor — and quicker serving-day prep — mix it up 24 hours before serving and refrigerate so the flavors all come together.
Note: Total time includes 20 minutes cooling and 4 hours chilling time.
This recipe has been revised from an earlier posting.
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Ingredients
- For the Raspberry Ginger Simple Syrup:
- 1/3 cup water
- 1/3 cup organic white sugar
- 1 cup fresh or frozen raspberries
- 1 teaspoon Simply Organic® Ginger
- 2 Simply Organic® Cinnamon Sticks, cut in half
- For the Sangria:
- 2 cups fresh raspberries + more for garnish (optional)
- 1 lemon or orange, sliced
- 1 bottle (750 mL) white wine, such as Riesling or Pinot Grigio
- 1 cup club soda (or to taste), for serving
- 2 fresh mint leaves, for garnish
Directions
- In a small saucepan, combine water, sugar, raspberries, ginger and cinnamon sticks. Bring to a simmer, stirring until sugar is dissolved and raspberries start to break down.
- Reduce heat to low and cook for 2 to 3 minutes, then remove from heat and let cool to room temperature. Strain syrup through a fine mesh sieve.
- In a large pitcher, combine simple syrup, raspberries, sliced lemon or orange and white wine. Stir to combine, then refrigerate for at least 4 hours, or overnight, before serving.
- When ready to serve, either add club soda straight to pitcher, or top off each individual glass of sangria with club soda before serving. Garnish with more fresh raspberries and a sprig of mint.
