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Sangria de Jamaica

Sangria de Jamaica

(six 6 oz. servings)
750 ml bottle red wine
2/3 cup brandy, cognac, or vodka
1/3 cup  RAFT Hibiscus Lavender syrup
1-2 cups fresh fruit and/or citrus, sliced

When choosing your wine, you can't go wrong following the footsteps of the 17th and 18th century sangrias which were made with Bordeaux blends of cabernet sauvignon, cabernet franc, and merlot. Mix all ingredients in a pitcher or container. Cover and refrigerate for 2-12 hours. Keep it in the fridge longer if you want, just remove most of the citrus or the citrus rind will impart a bitter flavor. Serve over ice with a few pieces of fruit in each glass. Sit back and enjoy the party.

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