This homemade moscato sangria is an easy and fruity cocktail! This pink moscato sangria wine recipe will be the hit of any party. It’s easy to make, sweet and so delicious!
YUM! One of my favorite things of summer is all the fresh berries and whether it’s raspberries, blueberries or strawberries one variety is pretty much guaranteed to be on sale at any given time.
This summer Molly and I were in Molly’s sisters wedding. As part of her big day, we all drank mimosas for about three days straight and Molly’s mom must love raspberries just as much as I do because she bought enough for about 50 people.
With all these leftover raspberries it just made sense to make Raspberry Moscato Sangria to continue the celebrations. Congratulations Elisa and Jim Arko, cheers!
Find other drink recipes here.
How to Make Moscato Sangria
Raspberry Moscato Sangria
INGREDIENTS
- 1 cup fresh or frozen raspberries
- 1 cup halved strawberries
- 1 cup fresh or frozen blackberries
- 1 750 ml bottle chilled Pink Moscato (such as Gallo)
- 1 recipe raspberry simple syrup recipe below
- 1/2 cup red berry or raspberry vodka
- 1 cup lemon-lime soda
- Raspberry Simple Syrup:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1/4 cup water
INSTRUCTIONS
- Add fruit to the bottom of a large pitcher. Top with chilled Moscato, raspberry simple syrup, and vodka. Stir to combine. Place the pitcher in the refrigerator for at least an hour to chill.
- Before serving, stir in lemon-lime soda.
- For the simple syrup, in a small pot, add raspberries, sugar, and water. Bring the mixture to a gentle boil. Cook, stirring occasionally, until the sugar dissolves. Take the mixture off the heat and allow it to come to room-temperature. Strain the mixture through a mesh sieve. If you're not going to use the mixture right away, store in an airtight container and place in the refrigerator until ready to use. The mixture can be made 3 days ahead.
