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Raspberry-Apricot Sangria

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  • Prep Time 15 min
  • Total Time 15 min
  • Servings 9
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Relax with a glass of this raspberry apricot-sangria, with fresh fruits and white wine. Lemon-lime flavored carbonation make it extra light and refreshing.

Ingredients

1
package (10 ounces) frozen sweetened raspberries, thawed
2
cups apricot nectar
1
bottle (750 ml) white wine or non-alcoholic white wine, chilled
1/4
cup apricot brandy, if desired
2
cans (12 ounces each) lemon-lime carbonated beverage, chilled
1/2
pint (1 cup) fresh raspberries
Lemon and/or orange slices, if desired

Directions

  • 1 Place thawed raspberries in blender. Cover and blend on high speed until pureed. Press blended raspberries through a strainer into small bowl, using wooden spoon; discard seeds.
  • 2 Mix raspberry puree, nectar, wine and brandy in 2-quart nonmetal pitcher or container. Just before serving, add carbonated beverage, fresh raspberries and lemon slices. Serve over ice.

Expert Tips

You can make this recipe several hours ahead and refrigerate it, except don't add the carbonated beverage or the fresh raspberries. Add these ingredients just before serving.

Thread a couple of fresh raspberries on a toothpick for a quick and easy garnish.

Sangria was originally made with red wine and fruit juices. The Spanish word sangria refers to the blood red color of the beverage. White or blush wines offer a lighter version of this summer drink.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
165
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
20mg
1%
Potassium
190mg
5%
Total Carbohydrate
29g
10%
Dietary Fiber
3g
11%
Sugars
26g
Protein
1g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
14%
14%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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