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Lemon Raspberry Sangia
- 1 bottle (750 ml) Rosé wine
- 1 cup raspberry lemonade
- ½ cup Vodka
- ¼ cup Limoncello
- ½ cup Water
- ½ cup Sugar
- 1½ cup Raspberries
- 2 Lemons, sliced
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Prepare raspberry simple syrup by combining water and sugar in a small saucepan. Bring to a boil, stirring occasionally until sugar is dissolved. Remove from heat, add 1/2 cup raspberries, and cover. Set aside to cool. (*optional: you may want to muddle the raspberries to release additional flavor and color. If you do so, simply strain using a fine mesh strainer before adding to the sangria.)
In a small pitcher, combine wine, raspberry lemonade, vodka, and limoncello.
Stir in cooled simple syrup to taste.
Add remaining raspberries and lemon slices; refrigerate until ready to serve.
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