In honor of it being both Friday and summer, a quick recipe for sangria!!
There are so many sangria recipes out there, and so many ways to take it. The great thing about sangria is that it can be like the alcohol version of a salad or frittata - just throw in what you've got lying around. I found inspiration in some frozen mango that I had. I opted for a rosé wine, which I've recently become more fond of for hot Dallas summers.
The top photo includes the ingredients that I worked with - my slightly freezer-burned mango is in the forefront, along with frozen raspberries, a lime, a bottle of rosé, and sparkling water. I had chopped up the mango before I realized that I forgot the liquor in my ingredients. Oops! So below it, the black raspberry liqueur. You could use any raspberry liqueur, I'm sure that Chambord would be delicious, but again - this is what I already had :)
To make the sangria, you want to allow for plenty of marinating time. I chopped up the mango and lime, and dumped in the raspberries early in the morning. Poured the wine and liqueur on top, and refrigerated for about 6 hours.
I added the sparkling water at the time of serving, and garnished with fresh mint. You would think with all of the photos that I took, I'd have a nice one of the finished product. You'd be wrong. I got so excited about enjoying it, that I failed to capture the beauty in a glass. Next time...
However, here are some photos of the marinating fruit-wine-liqueur combo. Note that I tripled the recipe, as I was taking this to a party. The recipe below is for a smaller gathering.
I also recommend grabbing a spoon to enjoy the boozy fruit after you finish your glass. It also works well on top of ice cream and doubles as dessert!
Raspberry Mango Sangria
- 1 cup raspberries (fresh or frozen)
- 1 small mango, chopped
- 1 lime, cut into small slivers
- 1 (750 ml) bottle of rosé wine
- 1/4 cup raspberry liqueur
- 32 oz sparkling water, club soda, or mineral water
- mint, for garnish (optional)
- Chop all fruit, and put into a pitcher.
- Pour wine and liqueur into the pitcher. Let marinate in the fridge for at least 4 hours.
- When you are ready to serve, add the sparkling water.
- Serve over ice, and garnish with mint, if desired.