Berry Lemonade Sangria – Lemony tart and mega fruity. This sangria goes down smooth. Don’t let it fool you – Two bottles of wine give it a nice boozy kick! Raise your hand if you’re down!
Holy craaaaap – It’s MAY!! May people! May!
I need a pedicure. Seriously. It’s time. And I shaved my legs. Finally. It got Chia Pet furry this winter. Cave woman furry. Monchichi furry. But no more. These gams are smoooooth.
Alright – Let’s celebrate. Tomorrow is Cinco de Mayo. If you don’t know me allow me to school you: I am equal opportunity when it comes to celebrating patriotism. I’m about that life.
And about the booze life. No celebration is complete without booze.
And though in the Americas Cinco de Mayo is for the most part commercialized by beer companies to make cash – Today in this space we will truly celebrate Mexico
for resisting the French’s stronghold in their country.
Way to go Mexico!
Now back to the booze.
Yeah, I get it – Sangria did not originate in Mexico. When you think sangria, the words Cinco De Mayo don’t come to mind. Put the tequila and the Modelo down for a second and let me change that for you.
This sangria people!
It’s a force to be reckoned with.
It starts with a raspberry syrup. Raspberries are pureed water, then brought to a boil with sugar. You strain that situation and move onto a berry puree – A simple one with
strawberries and blueberries.
This situation goes lemony tart with freshly squeezed lemon juice and boozy with not one – But 2 bottles of sweet moscato wine and berry vodka.Yeah…
More fruit is added. I mean, who doesn’t love boozy fruit? You place your sangria in the fridge to allow those flavors to meld like a mofo.
You know how much sangria this makes? Almost a cool gallon. This sangria is party size. And party we must.
This sangria goes down smooth – Like juice. Exactly like juice. So I advise you to sip.
This sangria WILL knock you on your ass if you’re not careful. And I can assure you, once you take that first sip, care will not be your main concern.
Happy Cinco De Mayo.
Please celebrate this situation responsibly.
For the raspberry syrup
- 1 ¼ cup Raspberries
- ½ cup Water
- 1 cup Sugar
For the berry puree
- 2 cups Strawberries
- 2 cups Blueberries
- 1 cup Water
For the sangria
- Raspberry syrup
- Berry puree
- 1 ½ cups about 6-8 lemons Freshly squeezed lemon juice
- ¼ - ½ cup Berry vodka
- 2 bottles 750ml Moscato
- 1 cup Blueberries
- 1 cup Sliced strawberries
- 1 cup Raspberries
- 2 Lemons quartered
- Seltzer water
- Make the raspberry syrup:
- Puree the raspberries in a blender with ½ cup water then add it to a medium saucepan with the sugar. Bring it to a boil over medium/high heat, then reduce the heat to low and simmer until the sugar is completely dissolved, about 5 more minutes. Skim any foam that's accumulated on the surface of the syrup. Remove from heat and allow the mixture to come to room temperature. Strain to remove the seeds and set aside until ready to use.
- Make the berry puree:
- To a blender, add the strawberries, blueberries, and water. Blend on high until completely smooth. Strain to remove the solids. Allow to stand for five minutes and skim off any foam that's accumulated on the surface of the puree. Set aside until ready to use.
- Make the sangria:
- In a large pitcher (One that holds about 2 gallons) add the raspberry simple syrup, berry puree, lemon juice, berry vodka, Moscato, blueberries, strawberries, raspberries, and lemon slices. Stir to combine, or if you’re using a container with a lid – Shake it! Cover and place in the refrigerator for at least an hour to allow the flavors to meld and that situation to chill.
- Serve topped with seltzer.