This sangria is not your traditional one. It’s made with rosé, raspberry beer, strawberries & blueberries. It’s little sweet, tart, citrusy and fruity. Easy make-ahead cocktail for your dinner guests!
It has been a while since I posted a cocktail recipe. This one is exceptional and I look forward to making this for a dinner party!
The real story behind this recipe is I wanted to use up some of the things we have at home. My in-laws have a mandarin tree. This year, the tree has produced lots and lots of sweet mandarins. We took home a big bag of it. Other than eating them straight up, I wanted to do something with them. Also, Bryan’s boss gave us a year wine-subsricption (3 boxes a year with 3 bottles each time). Our first box came with 3 bottles of rosé. With so many rosé in our house, I decided to make a sangria.
Traditional Sangria is red wine soaked with fresh fruit and sweetened with sugar and orange juice. My version is a bit different. I used rosé and sweetened with raspberry beer and a bit of sugar.
The raspberry beer that I used is little tart and sweet with only 2.5% abv (alcohol by volume). It’s not strong at all, but has a good flavor. That is perfect in this sangria.
Other than mandarin, I added strawberries and blueberries. You can substitute with any berries you like. Mix the berries with some sugar, which will bring out the sweetness from the fruit.
Add all the fruit to a pitcher. Pour in the rosé and let everything sit in the fridge for at least 4 hours or up to 24 hours. Just before you’re ready to serve, add the beer. Stir and serve. Bryan likes it with ice, but it’s up to you. Sweet, tart, fruity and bubbly! Easy breezy and very tasty!
Raspberry Mandarin Rosé Sangria
- 1 cup strawberries (thinly sliced)
- 1 cup blueberries or raspberries or blackberries
- 3 tablespoons sugar
- 2 mandarins or 1 large orange (thinly sliced)
- 1 bottle rosé wine (750 milliliter)
- 8 ounces Lindeman’s Framboise Lambic (raspberry beer)(chilled)
- ice cubes (optional)
- In a medium bowl, combine the berries and sugar. Gently stir together. Set aside in the fridge for 15 minutes.
- In a pitcher, add the berries, mandarin slices and rosé wine. Cover with a lid. Chill in the fridge for at least 4 hours and up to 24 hours.
- Right before serving, add Framboise Lambic. Stir to mix and taste. If needed, add a little more sugar. Serve with or without ice.
- Make sure you clean your fruit throughly. After all, the fruit will be soaked in the wine for a long time.
- The wine subscription that we have is from Empathy Wines.
- Lindeman’s Framboise Lambic can be found in most big liquor stores, like BevMo!. Lindeman’s makes a few different flavored lambic. Make sure you’re getting the raspberry one for this recipe.