Summer and sangria are like two complimentary words. I don’t drink sangria often, but when I have friends over I often make some because I love creating new sangria mixes. So for the dinner I organized so my friends could help me eat my cheesecake, I also made a yummy pitcher of sangria.

I decided to make a rosé sangria because I love it but never made any. And I made it into a raspberry sangria because 1st, it is berry season and 2nd, it was a good theme fit for my raspberry cheesecake. I decided to make it into a raspberry-mango sangria when I was in the juice aisle of the grocery store, trying to find a juice to add in. I didn’t want a strong overpowering flavour and mango juice seemed like a perfect fit for the raspberry liquor.

Raspberry-Mango Rosé Sangria

Print recipe 

Ingredients:

• 1 bottle dry rosé wine (I used C’est la Vie! Syrah rosé)
• 1/2 cup raspberry liquor
• 2 tbsp grand marnier
• 1/3 cup mango juice
• 1 tbsp sugar
• 1/2 cup frozen raspberries
• 1/2 heaping cup frozen mango chunks
• 1 lime, sliced and quartered
• 1 orange (I used cara cara navel), sliced and quartered

Directions: Put all ingredients in a pitcher, stir and refrigerate for a couple hours, ideally overnight.

Serves 8

This sangria is a perfect hot summer day drink. It is not too sweet, but watch out; it is strong! The flavours of the raspberry and mango with the added touch of the grand marnier are perfect together and the lime and orange add a little zesty bite.