It’s truly spring in upstate New York, finally. There’s no better way to celebrate than with something pink, sweet, tart, and bubbly. So break out the tumblers and flutes, and get ready for this refreshing raspberry dragon fruit rosé sangria.
I made this sangria for Mother’s Day brunch this year, and it was a total hit. Not only is the flavor fantastic, with the tangy raspberries. But it also looks so gorgeous with the light pink wine and speckly dragon fruit pieces.
This is a great punch to have for your brunch get togethers throughout the spring. It would be perfect to serve a big pitcher at a summer barbecue, and drink at one of those umbrella tables while swapping nostalgic stories. You could pour a few glasses when you meet with your girlfriends to watch the premiere of The Bachelorette.
I would serve this sangria with light and fluffy Greek yogurt lemon bars, or alongside some vegetarian nachos. It’s great for breakfast, lunch, dinner, or dessert when entertaining. I’ll mix up a batch to drink it in my new sitting room with friends.
Raspberry Dragon Fruit Rosé Sangria
- 750 mL Rosé Wine
- 1 cup Strawberries quartered
- 2 cups Soda Water
- 1/4 cup Chambord raspberry liqueur
- 1 Tbsp Raspberry Syrup
- 1/3 cup Sugar
- 1 Lime
- 1 cup Raspberries
- 1 Dragon Fruit
- Add the strawberries to the wine in a large pitcher, and refrigerate overnight, or for at least 4 hours.
- Add the soda water, Chambord, raspberry syrup, and sugar. Stir until the sugar is dissolved.
- Halve the lime, and juice one half. Set the other half aside. Add the lime juice to taste, and stir until incorporated.
- Using a melon baller, scoop out the dragon fruit. Add half the raspberries and dragon fruit balls to the sangria. Refrigerate for up to two hours.
- Fill eight stemless wine glasses about 3/4 full with ice, and pour sangria through a strainer into each glass. Use a slotted spoon to scoop some fruit into the glass. Garnish with a lime wedge, and the extra raspberries and dragon fruit balls.
- The best rosé to use is on the drier side, but almost any will do. When mixing, be sure to taste as you go to balance out the flavor.
- If you don't have raspberry syrup, regular simple syrup will do or you can leave it out completely and just add more sugar to taste.