Posted Jul 08, 2021
By Julie Chernoff, Les Dames d’Escoffier of Chicago
This refreshing summertime recipe multiplies easily for a group. Get the recipe below, and plan your visit to Green City Market today to stock up on the best farmers' market raspberries, blackberries, and mint.
- Makes: 6 servings
- Prep time: 20 minutes
- Chill time: About 2 hours
Ingredients
For the raspberry-mint syrup:
- 2 cups raspberries, packed
- 1 cup sugar
- 2 strips (1-by-3-inches) lemon zest
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh mint
- 2 cups water
For raspberry-mint rosé sangria:
- 1/4 cup each: gin, brandy and raspberry-mint syrup
- 1 bottle rosé wine
- 1 medium Cara Cara or blood orange, halved and cut in half-inch thick half moons
- 1 lemon, thinly sliced and seeded
- 4 strawberries, hulled and sliced thinly
- 1/2 cup raspberries
- 1/2 cup blackberries, halved
- 1 can (11.15 ounces) chilled San Pellegrino Aranciata or Aranciata Rossa Sparkling beverage
- Mint sprigs, for garnish
Directions
- For the raspberry-mint syrup, combine all ingredients in a large saucepan. Heat to a boil, stirring to dissolve sugar.
- Reduce heat, cover and simmer 5 to 10 minutes until fruit is falling apart. Cool mixture. Strain through a sieve into a bowl. Press solids to extract all the liquid. Discard solids. Cool, cover and refrigerate.
- For rosé sangria, combine gin, brandy, raspberry-mint syrup and rosé wine in a large glass pitcher. (I often use a huge glass beverage jar for parties.)
- Add fruits to macerate. Refrigerate until well chilled, about 2 hours.
- To serve, add chilled citrus-flavored soda and stir to combine and fizz. Serve in a large wine goblet over ice. Garnish with a sprig of mint.
Tips
- For a non-alcoholic punch, try combining syrup with lemonade or limeade to taste, and sparkle up with lemon- or lime-flavored soda water.
- Can’t find San Pellegrino Aranciata or Aranciata Rossa Sparkling beverage? Substitute 12 ounces of any chilled citrus-infused soda water.