 | Raspberry Sangria1 serving Beni Velazquez / Chef, Las Vegas, NV |
| • | 1 gallon red wine |
| • | 1/4 cup brandy |
| • | 8 oz. The Perfect Purée Red Raspberry Puree, thawed |
| • | 2 tbsp. sugar |
| • | 1/2 cup fresh raspberries, whole |
| • | 1 Granny Smith apple, peeled, de-seeded and diced |
| • | 1 orange, quartered and sliced |
| • | 1 lemon, quartered and sliced |
| • | 1 lime, quartered and sliced |
| • | Sparkling citrus soda (to serve) |
Method: | |
| Combine ingredients, mix well and chill before serving, preferably one to three days. To serve, pour sangria into serving glass and add a splash of sparking citrus soda to finish. | |