- 1 (750 milliliter) bottle rose wine
- 1 cup pineapple juice
- 1/2 cup vodka
- 1/4 cup triple sec
- 1/2 cup simple syrup
- 1 orange, sliced into rounds
- 1 lemon, sliced into rounds
- 1 lime, sliced into rounds
- 1 (6 ounce) container fresh raspberries
- Combine wine, pineapple juice, vodka, triple sec, and simple syrup in a large bowl or pitcher. Refrigerate until chilled, about 1 hour.
- Stir the oranges, lemons, limes, and raspberries into the chilled sangria at least 30 minutes before serving. The longer the fruit marinates the better. Serve over ice.
03/24/2018
recipepes.com
Sunset Sangria, recipe
PT15M
PT1H
5
455 calories