To make strawberry or raspberry puree, blend 1 cup fruit in a high-powered blender or food processor. Strain into a measuring cup and discard seeds.
Add all ingredients except for sparkling water to a pitcher. Stir and refrigerate until ready to use. Add sparkling water and stir just before serving.
Pour into glasses filled with ice and serve.
If you’re serving the sangria right away, you’ll want to let it stand for at least 15 minutes. Ideally, sangria is best when refrigerated for at least 2 hours or overnight, as this additional soaking time allows the fruit to infuse with the wine.
Don’t forget to strain the puree after you blend it. This drink is so much better with a smooth, well-blended puree.
If you don’t have raspberries, you can puree strawberries for a little extra color and sweetness.
I used seasonal strawberries and peaches with this delicious sangria, with a peach liqueur and raspberry puree to compliment the slightly fruity wine. It’s so summery and festive and makes great use of ripe seasonal fruit. Just make sure you use fresh fruit, as you don’t want the fruit to go mushy.