Red Sangria With Raspberry Shrub Recipes

Steps:

• Mix the wine, brandy, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the oranges and apples.
• Refrigerate at least 1 hour and up to 1 day.
• Add the seltzer just before serving.

Steps:

• Combine the wine, orange liqueur, cherries, peaches, raspberries, elderflower liqueur and lemon zest in a large-mouth glass bowl or cruet. Stir gently with a wooden spoon, then refrigerate for 1 to 2 hours.
• Just before serving, pour in the cava and stir very gently. Put large ice cubes in glasses, ladle the sangria into the glasses and garnish with fresh mint or basil sprigs.

Steps:

• Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring until the sugar has dissolved. Remove the pan from the heat, and stir in the rosewater. Let cool, then transfer the syrup to a 3-quart pitcher.
• Add the wine, soda water and grapefruit soda to the pitcher, and stir to combine. Add the raspberries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass.

Steps:

• Stir together grapefruit juice and sugar in a pitcher until sugar dissolves. Add wine, raspberries, blackberries, lime slices, and brandy.
• Cover and chill until ready to serve, 1 to 24 hours.
• Gently stir in club soda before serving over ice. Garnish with fresh rosemary sprigs.