Raspberry Ginger White Sangria

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.