• Cooking Time: 0
  • Servings:
  • Preparation Time: 10 minutes


We'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.

Categories: Cocktail 

Author Credit: Me

Website Credit: http://peacefulcooking.blogspot.com/2010/07/raspberry-white-sangria.html

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