Figuring out sangria combinations is difficult at times. Sometimes I start with the flavors I want to add and then figure out which wine would best match (see the Cherry Chardonnay Sangria). Other times, like with this raspberry sangria, I know the wine I want to use but am not sure about which flavors and fruits to add in. And then I realized I could cheat a bit…
Wine bottles list “tasting notes,” which provide information on what flavors are present in the wine without having to taste it. I usually aim for cherry, berry, or slightly tropical varietals. My husband likes a slightly smokier flavor and bolder flavor profiles.
The back of this Cabernet Sauvignon lists raspberries and thyme in the notes, so I chose to merely accentuate what was already there. The bottle tells me the flavors will mix well.
As a darker wine blend, I added lemon lime soda to sweeten the flavor and lighten this raspberry sangria, but not until after the flavors had married to keep that fun fizz!
See more tasty sangria recipes here.
As you can see from the photos, I used frozen fruit in this raspberry sangria. Sometimes you can’t find the exact fruit you want fresh (and not overly priced). Not to fret, however, because frozen fruits are totally fine when making sangrias! You want to make sure it’s just frozen fruit, however.
So much frozen produce has sugar, salt, flavors, and/or preservatives added, which are really unnecessary. The only fruit I can’t stand frozen is strawberries. That’s because they tend to be so large that by the time they defrost, they’re rather watery and mushy.
Small berries, like raspberries and blueberries, are wonderful frozen fruit options!
And don’t miss my brunch sangria – great any day of the year!
- 750 mL Cabernet Sauvignon wine
- 2 cups frozen raspberries
- 4 hearty sprigs thyme
- 1 - 12 oz. can lemon lime soda
- Combine wine, berries, and thyme in large pitcher. Refrigerate at least four hours before serving.
- Add lemon lime soda and stir gently just before serving.