- 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.
Serving Size: Nutrition not available.
Saturated Fat: N/A