- Cooking Time: 0
- Preparation Time: 10 minutes
BackstoryWe're on the last leg of our Sangria experience over at the unpretentious Community Wine Tasting section of the BakeSpace Forum. Typically, when I've made a sangria that is focusing on a particular fruit flavor, I've incorporated some sort of fruit flavored alcohol to enhance the fresh fruit of choice. But not with this batch. No siiiiireeeeee. I really like raspberries. But I have an aversion to raspberry flavored alcohol. It ends up tasting like cough syrup. (shivers). Fruit juice was the answer and it came out wonderfully.
- 1 orange, peeled and chopped into chunks
- 1 pear, peeled and chopped into chunks
- 1/2 lb raspberries
- 1/2 lb strawberries
- 1 bottle Moscato
- 1 bottle White Zinfandel
- 3 cups cran-raspberry juice
- 3 cups gingerale
- 1 cup white rum
- 1/2 cup simple syrup
- Combine fruit and set aside
- In a large stock pot, combine all the liquid. Save the wine bottles!
- Put the fruit into a large pitcher. Pour in as much of the sangria as will fit.
- Get out a funnel and fill up the empty wine bottles with the remaining sangria for easy keeping
- Stick a stopper in them and put them in the fridge. As the sangria pitcher empties, replenish with more. Repeat as necessary.