Prep Time: 5 mins Additional Time: 3 hrs 15 mins Total Time: 3 hrs 20 mins Servings: 8 Yield: 8 cups
A traditional Southern beverage, this sweet tea is ideal for hot summer days!
1 pinch baking soda
2 cups boiling water
6 tea bags
¾ cup white sugar
6 cups cool water
Sprinkle a pinch of baking soda into a 64-ounce, heat-proof glass pitcher. Pour in boiling water and add tea bags. Cover and allow to steep for 15 minutes.
Remove tea bags and discard; stir in sugar until dissolved. Pour in cool water; refrigerate until cold, about 3 hours.
A cool mimosa, ideal for the summer. If you want an alcohol-free version, you can also use sparkling grape juice or club soda.
- 1/2 cup honey
- 1/2 cup water
- 1/4 cup tightly packed fresh mint leaves (torn and bruised)
- 2 large pink grapefruit (peeled and pit removed)
- 1 bottle prosecco or other sparkling wine (chilled)
- 4 sprigs fresh mint (for garnish)
- Make a simple syrup by combining the honey and water in a small saucepan set over medium heat. Add the mint leaves and stir to combine. Simmer, stirring frequently, until the honey is completely dissolved.
- Reduce heat to medium-low and simmer for another 5 minutes. Remove from heat and strain the syrup, discarding the mint leaves.
- Place the peeled grapefruit in a high-speed blender and blend until completely liquefied, approximately 1 minute.
- Fill four champagne flutes 1/3 full with the grapefruit puree and drizzle a spoonful of the honey-mint simple syrup into each glass. (Use more or less syrup according to taste). Stir briefly to combine, and then top off each glass with the chilled prosecco before serving. Cheers!
A deliciously fruity raspberry sangria that can be made quickly for a party or enjoyed on the porch in the summertime! Try my blood orange or mango-ginger sangria the next time.
I was able to jump right into summer recipe development with just one day above 70 degrees. I started thinking of all the things I wanted to grill, all the salads I wanted to toss together, and all the things I wanted to no-bake (because… it was hot) as soon as I put on my shorts to go for a walk.
But I wanted to start coming up with new cocktail recipes more than anything else. Even though I think I can make a decent pitcher of sangria at home, I wouldn’t bet money on myself at a bar or event.
I would resemble Ted and Barney in the episode of How I Met Your Mother in which they attempt bartending and end up with broken liquor bottles and alcohol dripping from every surface.
People don’t want to see good alcohol go to waste like that, and I’m sure I’d cost a business more than I would make from it.
Raspberries have been on my mind a lot lately, and I think it’s because they are so bright and cheerful, which makes me think of warm weather.
In the spring and summer, I try to avoid dull colors like gray shirts and a black hoodie. The same goes for my food and beverages.
It stands to reason that if what I’m consuming is bright and shiny, I will be, too, right? Right. Welcome to Leslie’s Logic Without Flaws.
I wanted to try a new recipe that wasn’t overly complicated.
Because not everyone enjoys sangria in the same way, I also wanted it to be simple to personalize based on your preferences. It can be as fruity as it wants to be, while others prefer it to be more dry. I like it both ways, so I can easily adjust this as needed.
Therefore, I present my Raspberry Rosé Sangria to you!
WHAT YOU NEED TO MAKE RASPBERRY ROSÉ SANGRIA
For the base of the recipe, you may choose to use:
- A dry rosé or a fruitier rosé. If you prefer a less sweet sangria, then you may lean toward a drier rosé and omit the raspberry simple syrup.
- Club soda or lemon lime soda. You can opt to use the club soda just for the additional carbonation, or use lemon lime soda to add a bit of sweetness and additional flavor.
- Simple syrup, or omit it altogether. This sangria is plenty delicious without it, but if you opted to use a dry rosé and club soda, maybe you’d enjoy the extra flavor and sweetness the syrup would provide.
Until you give it a shot, you won’t know what you like! It’s a good idea to make several batches for a party and label them according to how dry, sweet, and sweet they are. Then you and your guests can taste them all and decide which one is best! It could be a seriously entertaining party game that also involves drinking.
I asked the boyfriend to be my model and taste-test with me; thankfully, he agreed wholeheartedly to both, and he finished his sangria long before I did.
It should go without saying that he was a fan.
It’s a good idea to wear something bright while you drink your sangria.
Although highly recommended, serving yours in adorable mason jars with striped straws is completely optional.
Go ahead and make a pitcher of this cheery sangria, then kick back and unwind.
Raspberry Simple Syrup (optional):
- 1 cup fresh or frozen raspberries
- 2 ounces water
- 2 Tablespoons granulated sugar
- 2 cups fresh raspberries
- 1 lemon, thinly sliced
- 1 750 ml bottle rosé
- 8 ounces lemon-lime soda or club soda
Raspberry Simple Syrup (optional):
- In a small saucepan, combine raspberries, water and sugar over medium heat to bring it to a boil.
1 cup fresh or frozen raspberries |2 ounces water |2 Tablespoons granulated sugar
- Reduce heat and simmer until the sugar has dissolved and it has thickened to a thin syrup.
- Turn off heat and let cool for at least 5 minutes.
- Over a small bowl, push syrup through a mesh sieve to catch all the raspberries seeds, leaving you with only the smooth liquid.
- In a pitcher, combine simple syrup (optional), raspberries, lemon slices and rosé. Place in fridge to chill for at least 1 hour.
2 cups fresh raspberries |1 lemon |1 750 ml bottle rosé
- Add club soda or lemon lime soda to pitcher just before serving and gently stir to combine.
8 ounces lemon-lime soda or club soda
- Fill each serving glass with ice cubes and fill with sangria. Enjoy!
Pumpkin pie spice and apple cider lend autumnal flavor to this Halloween take on classic sangria. Serve in a hollowed-out pumpkin for a dramatic presentation.
Thinly slice apples, pears and oranges lengthwise, then place in a large bowl. Coat with lemon juice to prevent browning. Add honey, brown sugar, bourbon, apple cider and pumpkin pie spice, stirring gently to combine. Cover and refrigerate for 2-4 hours, or overnight. Top with chilled pinot grigio and serve.
Serve in a pitcher or punch bowl, or give the punch extra Halloween flavor by serving inside a Jack O’ Lantern. Cut a circle in the top of a large pumpkin, then completely remove seeds and pulp. Fill with fruit and punch, then enjoy!
Tip: Decorate the exterior of pumpkin using a silver paint marker. Here, the cocktail name lets guests know what’s inside.
Mix together cranberry juice and black vodka to create a venomous Halloween shot.
1 1/2 ounces black vodka, chilled
1/2 ounces cranberry juice, chilled
1 cherry, for garnish
red sugar crystals, for rim
1. Fill a small cocktail glass with ice.
2. Rim glass with red sugar crystals.
3. Pour cranberry juice over ice, and gently layer black vodka over juice.
4. Garnish with a cherry.
This orange and black cocktail uses a blend of cognac and Grand Marnier to pack an unexpected kick.
1 ounce cognac
1/2 ounce Grand Marnier
1 1/2 ounces orange juice
1/2 ounce ginger ale
1. Combine all ingredients, except blueberries, in a cocktail shaker.
2. Shake well and strain into a martini glass.
3. Garnish with blueberries for a spooky black and orange effect.