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Raspberry Lemonade Sangria Float

by Katie Aubin featured in Sangria Sorbet Floats

Ingredients

for 6 servings

  • 2 cups
    raspberry, plus more for garnish (250 g)
  • 1 cup
    lemon, thinly sliced, plus more for garnish (100 g)
  • 1 bottle dry white wine
  • 1 cup
    white rum (240 mL)
  • 2 ½ cups
    lemonade (600 mL)
  • 1 qt
    raspberry sorbet (590 g)

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Preparation

  1. In a large pitcher, combine the raspberries, lemon slices, white wine, white rum, and lemonade. Stir and refrigerate for at least 3 hours, or overnight.
  2. Place 1-2 small scoops of raspberry sorbet in a glass. Remove the sangria from the refrigerator and pour it over the sorbet. Stir with a spoon to combine.
  3. Garnish with fresh raspberries and a lemon slice.
  4. Enjoy!
 

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