Winter. My least favorite season. Mediocre TV (sorry, filler shows. But you know I’m right.), shorter days and colder nights. But I make a sangria every season. I will not discriminate against this one. My plan was to make a cranberry citrus red sangria. Timing and Mother Nature had another idea. Sweet raspberries were fresh and in season at the local farmer’s market. When I went to Trader Joe’s, the tangerines were sweet and the temptation to try both pink and Meyer lemons too much too bare. Can you really make a delicious sangria out of such a sweet-tart selection of fruit, you ask? Follow my recipe, sip and answer that answer yourself.
Winter Raspberry Citrus Sangria
- 1 bottle of Pinot Noir or other medium bodied wine
- 1 cup of Sicilian limoncello
- 1/2 cup of Patron Citron liqueur (or other good quality orange liqueur)
- 2 cups fresh tangerine juice (approximately 10 tangerines)
- 1/4 cup pink lemon juice (approximately 2 lemons)*
- 1/4 cup Meyer lemon juice (approximately 1 lemon)
- 1 basket of raspberries
- Fever Tree Club soda
After rinsing, put the raspberries in a large pitcher. Pour the wine, limoncello and orange liqueur on top and leave to soak for an hour. After juicing the tangerines, pink lemon juice [*if you can’t find pink lemons, you can substitute with ruby red grapefruit.] and Meyer lemon, lightly stir in with your wine and citrus liqueurs soaked raspberries. Taste for desired sweetness. If more sweetness is desired, you may add up to a 1/4 cup of agave nectar. When serving cold top with soda. When served warm, heat with a cinnamon stick. This sangria will last in your refrigerator up to a week. Sip Watch Tweet with my winter raspberry citrus sangria!
About countessrose
SIP.WATCH.TWEET™
Born and bred New Yorker I now reside in the Los Angeles area. I was a debutante at age 18, Countess at 30, and despite having a bachelors degree in law, I ditched that profession and became a certified wine sommelier. Certified by both WSET Level 4 and the Court of Masters. I am a self-proclaimed connoisseur of California Zinfandel and all Primitivo. Although an actual Italian wine specialist I have an ongoing love affair with Sauternes and insist it’s an aphrodisiac. I’m serious about wine but don’t take wine seriously.
I started a wine tasting company, Vino CaPisco [loosely translated in Italian means, I understand wine] in 2004 and began private in-home wine tastings for those who wanted a fun way to learn about wine. We made Sopranos Sangiovese Lovers, Sex and the Bubbly, etc themed tastings. I did that successfully and happily, until I found an urge to cover more than wine. To learn, experience and discover spirits and cocktails around town...and beyond.
An occasional wine blogger for Wine Portfolio and Wine Library, I happened upon pairing wine and spirits with television shows and film in 2009 but I've recently began taking it on the road. Drinking and tweeting (and instagramming) from hotels, bars, speakeasys... I'm not a mixologist or bartender, I don't purport to have an education in cocktails or been to bar tending school. But I've been a certified sommelier since 2002 and a cocktail enthusiast and self-taught cocktail connoisseur seriously since 2012. I check out hotel bars, speciality bars, and local favorites. I talk to the mixologists/bartenders, get them to make me an original "off menu" cocktail and then give that recipe to you. If it fits, I'll also pair if with a T.V. show and tweet about it...Sometimes with a drinking game to match.
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SIP. WATCH. TWEET™ 