Whether you’re celebrating the end of summer or simply looking for the perfect lounge-y, warm-weather libation, we’ve got you covered. Sangria is always a welcomed bevvy, but this recipe puts a spin on the traditional by incorporating a sweet, raspberry wine and — wait for it — sake. Is your mouth watering yet?
What You Need:
- Raspberry sparkling wine
- Premium Sake
- Fresh, seasonal produce
- Cutting board
Pour 750 mL of raspberry sparkling wine into a punch bowl. We’re using Weibel Family’s Raspberry Sparkling Grape Wine. Add to that approximately 330 mL of Sake. We opted for TY KU Silver SAKE, which is a little sweet and helps to mellow out the wine.
Cut two to three cups worth of fresh, seasonal fruit. We’re using mango, blueberries, strawberries, raspberries, and oranges. You can adjust the amount of fruit you add depending on your preferences.
Combine your fruit with your wine and sake mixture. To really allow for some fruit fusion action, let your sangria soak for about six to eight hours. Serve cold in your favorite glasses.