• 2 cups cranberry-respberry drink
  • 1 (750-ml) bottle Beaujolais wine
  • 1 pint strawberries, hulled (divided use)
  • 1 cup raspberries (divided use)
  • 4 tablespoons sugar (divided use)
  • 2 small navel oranges, sliced


Combine the fruit drink and wine in a 1 1/2-quart bowl.
Puree 1/2 cup strawberries, 1/2 cup raspberries and 2 tablespoons sugar until smooth. Add to bowl and stir well. Can be mixed to this point several hours ahead and refrigerated.
For garnish, slice reamining strawberries; gently toss with remaining 2 tablespoons sugar. When ready to serve, add strawberries, remaining raspberries and orange slices.

Makes 6 servings. Per serving: Cal 187 (1% fat), trace fat, Fiber 3 g, No chol, Sodium 13 mg, Carbs 27 g, Calcium 25 mg

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Submitted 6/13/05.
Source: Dallas Morning News - Abby Mandel
Submitted By: Karen Bradley
Summer Berry Sangria