Raspberry Sangria Punch — an easy, crowd-pleasing sangria punch with a vivid red hue and plenty of fresh fruit. Easily swap syrups and fruit to create new variations.
Easter and spring gatherings call for bright, refreshing drinks — this Raspberry Sangria Punch is ideal for brunch or any festive get-together. Made with white wine, Torani Raspberry Syrup, and a mix of citrus and berries, it’s simple to prepare and looks beautiful in a punch bowl. Combine the ingredients, let the fruit infuse briefly, then add sparkling water and ice just before serving.
Torani syrups add concentrated, consistent fruit flavor to drinks and cocktails. They’re versatile — use them in coffee, soda, tea, smoothies, and cocktails. Popular fruit flavors for warmer months include Raspberry, Peach, Strawberry, Passion Fruit, and Mango. In this recipe, Raspberry Syrup provides a bright, natural fruit note that pairs well with citrus and raspberries.
How to Make Raspberry Sangria Punch:
This sangria punch is flexible — swap the syrup or fresh fruit to suit your taste. Any fruit-flavored syrup works well, and you can mix citrus, stone fruit, and berries for different flavor profiles. Here I paired raspberry syrup with oranges, lemons, limes, and fresh raspberries for a bright, balanced punch.
Prepare the fruit by quartering and thinly slicing the citrus so it fits easily into glasses. Fresh raspberries are a great addition; frozen raspberries are a fine substitute and help chill the punch.
To assemble, pour the white wine into a large punch bowl or a few large pitchers. Pinot Grigio or Sauvignon Blanc both work well. Add the Torani Raspberry Syrup, rum, and peach schnapps, then stir in the fruit. Let the mixture sit for about 30 minutes so the fruit can infuse the wine.
After the infusion period, add ice and sparkling water. Adjust the amount of sparkling water to taste — add more for a fizzier punch or less if you prefer it lightly carbonated. You can also use ginger ale or lemon-lime soda instead of sparkling water, but beware of added sweetness if your wine is already sweet.
Serve in pretty glasses with some of the fruit in each glass. This recipe scales easily — double or triple for larger gatherings and divide into multiple bowls or pitchers. It’s a versatile, crowd-friendly drink perfect year-round for brunches, barbecues, and holiday parties.
Enjoy this Raspberry Sangria Punch at your next gathering — it’s fruity, refreshing, and effortless to prepare.
Raspberry Sangria Punch Recipe
Ingredients
- 2 bottles white wine (such as Sauvignon Blanc or Pinot Grigio)
- 3/4 cup Torani Raspberry Syrup
- 1/2 cup rum
- 1/2 cup peach schnapps
- 1 (12 oz.) package fresh raspberries
- 3 limes quartered & sliced
- 2 oranges quartered & sliced
- 2 lemons quartered & sliced
- 1 liter sparkling water
- Ice
Instructions
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Pour wine into a large punch bowl. Add raspberry syrup, rum, and peach schnapps. Stir to combine.
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Add raspberries, limes, oranges, and lemons to the bowl. Stir to combine and let sit about 30 minutes to infuse.
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Add sparkling water and ice, stir gently until combined, and serve immediately.
Notes
SNAPPY SUBSTITUTIONS: Frozen raspberries work well in place of fresh. If your wine is sweet, consider a less sweet mixer or reduce added syrup to avoid excessive sweetness.
(Nutrition data is provided when available for informational purposes only and calculated using online tools. For the most accurate information, calculate based on the specific ingredients and brands you use.)
