Originally published on Monday, 13th August 2007

White Sangria with Raspberries

In collaboration with Eat Drink Talk

Makes 1 pitcher

This sangria is light and fresh tasting and looks beautiful when served in clear glass pitchers. It makes for a nice change from red sangria and is a great drink to serve at barbecues or outdoor dinner parties. I also like to make it with cherries instead of the raspberries.

Ingredients

500 grams raspberries
250 grams caster sugar
250 mls water
1 lemon, thinly sliced
several sprigs of fresh mint
1 bottle of white Rioja or other dry white wine
Soda water, chilled
Ice cubes

Instructions

Place the raspberries in a saucepan along with the sugar and water on medium heat. Slowly bring to a boil, stirring regularly to help dissolve the sugar. Simmer for 5 minutes or until the rasp-berries have disintegrated. Remove from the heat and leave to cool.

Puree the raspberry mixture in a blender or food processor and puree until smooth.

Pour the raspberry puree in a large pitcher and add the lemon slices and mint. Pour over the wine and stir well.

Cover the pitcher with cling film and place in the fridge to mari-nate and infuse for at least 3-4 hours or overnight.

Just before serving, top up with the soda water and ice cubes and stir thoroughly to combine.

Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

by JK

In collaboration with Eat Drink Talk