• ½ cup water
• ½ cup Dierbergs sugar
• 1 large slices jalapeño
• 1 bottle (750 ml) dry rosé wine, chilled
• 3 cans (12 ounces each) grapefruit sparkling water, chilled (La Croix)
• ½ cup ruby red grapefruit juice, chilled
• Fresh raspberries (optional)

FOR JALAPEÑO SIMPLE SYRUP: In small saucepan, combine water, sugar, and jalapeño over medium-high heat; cook stirring constantly until sugar dissolves. 

 

Bring to a boil; reduce heat and simmer without stirring 1 minute.

 

Remove from heat; cool to room temperature. Strain syrup; remove and discard solids. Store in airtight container in refrigerator up to 2 weeks.

 

FOR SPRITZER: In large clear pitcher, combine all ingredients except raspberries; stir gently to combine. 

Serve over ice. Garnish with raspberries, if desired.

Servings: 8 (8 ounces each)
Serving Size: Nutrition not available.

Per Serving
Calories: N/A
Cholesterol: N/A
Fat: N/A
Sodium: N/A
Carbohydrates: N/A
Protein: N/A
Fiber:
Saturated Fat: N/A