Wednesday, June 17, 2015

Berry Lemonade Sangria

Berry Lemonade Sangria

By Miss Bosslady, 05/04/2015



Make the raspberry syrup:
Puree the raspberries in a blender with ½ cup water then add it to a medium saucepan with the sugar. Bring it to a boil over medium/high heat, then reduce the heat to low and simmer until the sugar is completely dissolved, about 5 more minutes. Remove from heat and allow the mixture to come to room temperature. Strain to remove the seeds and set aside until ready to use.
Make the berry puree:
To a blender, add the strawberries, blueberries, and water. Blend on high until completely smooth. Strain to remove the solids and set aside until ready to use.
Make the sangria:
In a large pitcher (One that holds about 2 gallons) add the raspberry simple syrup, berry puree, lemon juice, berry vodka, Moscato, blueberries, strawberries, raspberries, and lemon slices. Stir to combine, or if you’re using a container with a lid – Shake it! Cover and place in the refrigerator for at least an hour to allow the flavors to meld and that situation to chill.
Serve topped with seltzer.


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