Sunset Sangria

A pitcher of rosé, pineapple juice, vodka and triple sec, loaded with orange, lemon and lime rounds and fresh raspberries. The fruit soaks up the wine as it chills, ready for a warm summer evening.

Total time: 1 hr 35 min
Servings: 7

Naturally sweet twist
Fruity & tropical

Glasses of orange-red sangria with orange wedges, cranberries and a thyme sprig, with a ladle in a fruit-filled bowl behind — Sour meets Sweet Magic

Ingredients

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1 (750 ml) bottle rosé wine
1 cup pineapple juice
½ cup vodka
¼ cup triple sec
1 orange, sliced into rounds
1 lemon, sliced into rounds
1 lime, sliced into rounds
1 (6 oz) punnet fresh raspberries
ice, to serve
2–3 Richberry halves

How to Make It

Mix and chill
Pour the rosé, pineapple juice, vodka and triple sec into a large jug or bowl and stir. Chill for about 1 hour.
Add the fruit
Stir in the orange, lemon and lime rounds and the raspberries at least 30 minutes before serving; the longer they sit, the more flavour they give.
Serve
Pour over ice, making sure every glass gets some of the fruit.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.