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Rosa Lux Raspberry Sunset

Under 30 minutes


for 2 servings

  • 1 cup frozen raspberry (140 g), divided
  • ½ cup orange juice (120 mL)
  • 1 oz lemon juice (25 mL)
  • 1 oz orange liqueur (25 mL), (such as Cointreau or Triple Sec)
  • 2 oz tequila (50 mL)
  • Stella Rosa® Rosso Lux Sparkling Wine
  • fresh mint, for garnish
  • orange wedge, for garnish

Nutrition Info

  • Calories 179
  • Fat 0g
  • Carbs 23g
  • Fiber 5g
  • Sugar 14g
  • Protein 1g

Estimated values based on one serving size.

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  1. Place ½ cup (70 g) frozen raspberries and the orange juice in a small saucepan. Bring to a simmer over medium heat and cook for 5–6 minutes, until the raspberries have softened. Using a fork or a potato masher, mash the raspberries until they are broken down into a pulp. Continue to cook for another 5–6 minutes or until the liquid has reduced and the syrup has thickened slightly. Remove from heat and stir in the lemon juice. Strain, and let cool completely.
  2. Divide the cooled raspberry orange syrup between two highball glasses and add ½ ounce orange liqueur and 1 ounce tequila to each glass.
  3. Add the remaining frozen raspberries to the glasses as ice cubes, then fill each glass with Stella Rosa® Rosso Lux.
  4. Garnish with the mint sprig, orange wedges, and festive straws. Serve immediately.
  5. Enjoy!
Rosa Lux Raspberry Sunset