Sangria with Prickly Pear and Raspberries
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 460 g prickly pear (s), peeled
- 80 ml water
- 50 grams sugar
- 500 g raspberries
- 240 ml mineral water, cold
- 1 orange (s), the juice it
- 750 ml white wine (Riesling), cold
- Mint sprig (s), for decoration
- Ice cubes, for serving
Print Recipe
Pin Recipe Instructions
- Put the prickly pears, water and sugar in a medium-sized saucepan over a moderate heat and press the flesh with a potato masher until it crumbles into small pieces. As soon as the contents of the pot start to boil, remove them from the fireplace and let them cool down completely. If desired, the kernels can be sieved out.
- Put the raspberries, mineral water, orange juice and wine in a large glass container, stir and add the prickly pears, stir everything well and serve with ice cubes, garnish the glasses with sprigs of mint.
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