Berry, Beetroot & Pinot Gris Sangria


Purée the beetroot, sugar, raspberries and juice of 1 lemon until smooth in a food processor or blender.

In 4 large cocktail glasses, place a handful of ice, then evenly divide the raspberry mixture between the glasses. Top up with Pinot Gris, stir and top with fresh raspberries, a slice of lemon and a sprig of mint.

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