Black Raspberry Citrus Fizz

6-8

This sangria is reminiscent of a sweet (but not too sweet) tart. The citrus balances the sweet Chambord quite nicely. And this version can be lightened up by the seltzer so it’s perfect for summer.

1 bottle fruity Pinot Noir

1¼ cups Chambord

½ cup Limoncello

1 pint blackberries

1½ pints raspberries

6 dashes Peychaud’s bitters

1 lemon, juiced

1 lemon, sliced

Seltzer (optional)

Additional blackberries and raspberries for garnish

1 lemon, sliced, for garnish

Combine wine, Chambord, Limoncello, berries, bitters, lemon juice and lemon slices and refrigerate for a minimum of 4 hours or up to 8. Serve over ice. Top with seltzer if you choose, and garnish with fresh berries and lemon slices.

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