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.
From Issue
No. 09 / Summer 2019
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