Tuesday, April 9, 2013

Raspberry Sangria

  Carrabba's restaurant makes a delicious Blackberry Sangria that I wanted to replicate at home. I found a copycat recipe online, and set out to gather ingredients. Due to difficulty in finding some of the ingredients and/or the cost, I decided to pretty much scrap that recipe and come up with one of my own. I liked it even better than the blackberry. I found the raspberry syrup at World Market, they have quite an assortment of flavored syrups (Not pancake syrup!) If you want it to be a little bit stronger, use 4 cups of cran-raspberry juice instead of 6

1 bottle sweet red wine (I used Sutter Home Sweet Red)
1 cup Chambord Raspberry liquor
1/2 cup raspberry syrup
6 cups cran-raspberry juice
Sliced lemons and oranges, fresh raspberries

  Combine all of the liquid ingredients in a large pitcher. Add fresh fruit. Chill for at least 2 hours. Serve over ice