Raspberry Sangria Punch, an easy sangria punch recipe for a crowd or party. It has a beautiful red color and full of fresh fruit. You can easily change the flavors and fruit for a whole new punch recipe.
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Easter is right around the corner, and this Raspberry Sangria Punch is the perfect drink for a lively brunch! This easy white wine sangria punch recipe is full of flavor thanks to Torani Raspberry Syrup and lots of beautiful fresh fruit! Put all the ingredients in a large punch bowl, and you’re ready to go! Easy!
I’ve always loved Torani syrups! Have you tried them? You won’t believe how many flavors they have! The syrups are great in a wide range of recipes including coffees, sodas, teas, smoothies, cocktails, and more. Torani has lots of great fruit flavor syrups perfect for this time of year including Peach, Strawberry, Passion Fruit, Raspberry, and Mango.
I can’t wait to try more of the syrups, but I’m especially looking forward to trying the Blackberry Syrup in my Blackberry Sangria next time. Be sure to check out my favorite Christmas Punch recipes too.
Before we talk more about this punch, I have a great deal for you too! The nice folks at Torani are offering all of you 15% off your entire order at Torani.com. (COUPON CODE: GoodHousekeeping)! Let me know what flavors you’re going to try!
How to Make Raspberry Sangria Punch:
This Raspberry Sangria Punch recipe, can easily be adapted to flavors you like. Any of the fruit flavor syrups would be perfect. You can mix and match your fresh fruit for a completely different sangria punch.
So many flavor combo possibilities. Check out all the different Torani Syrup flavors for some inspiration and ideas.
I decided to combine the Torani Raspberry Syrup with lots of citrus including fresh oranges, lemons, and limes. I also added some fresh raspberries. Frozen raspberries would work great as well!
I quartered the citrus fruit and thinly sliced so that it would easily fit into glasses when serving the punch.
Once I had my fruit ready to go, the rest was easy. Start by pouring the white wine in a large punch bowl. If you don’t have a punch bowl, a few large pitchers work just as well. I used two bottles of our favorite Pinot Grigio, but Sauvignon Blanc would also be a good wine choice.
Add the Torani Raspberry Syrup, rum, peach schnapps, and fruit to the punch bowl and stir everything. I let everything sit in the punch bowl for about a half hour to give the fruit a chance to infuse the punch.
After half an hour, add some ice and sparkling water to the punch. If you like your punch more carbonated, you may want to add additional sparkling water. I personally like my punch a little more “sparkling” while my husband doesn’t like any carbonation, so its personal taste.
Instead of sparkling water you could also use soda such as ginger ale or a lemon-lime soda. However, be careful because if your wine is sweet too, using soda may result in a really sweet punch.
Serve your punch in cute glasses and you’re all set! This punch would be great any time of the year and not just for Easter brunch. If you’re having a large party you can easily double or triple the recipe and put the punch in multiple punch bowls or pitchers.
I can’t wait to make this sangria punch for summer BBQs soon! It will make the best party drink!
Hope you enjoy this Raspberry Sangria Punch as much as we did!
Don’t forget to get shopping and save 15% off your entire order at Torani (COUPON CODE: GoodHousekeeping)! And check out Torani on Facebook, Twitter, and join the conversation with #Torani or #ToraniFlavor!
Raspberry Sangria Punch Recipe
- Pour wine into a large punch bowl. Add raspberry syrup, rum, and peach schnapps. Stir to combine.
- Add raspberries, limes, oranges, and lemons to bowl. Stir to combine. Let sit about 30 minutes.
- Add sparkling water and ice, and stir gently until combined. Serve immediately.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)