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Millie Tang’s rosé raspberry spritzer

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  • Nut free
  • Peanut free
  • Soy free

With an easy homemade syrup, Millies Tang’s Rosé raspberry spritzer is a must-try, and the kind of cocktail you’ll be making on repeat.

  • Serves6
  • Cook time10 minutes
  • Prep time10 minutes, + cooling time
Millie Tang’s rosé raspberry spritzer


  • 360ml rosé wine
  • 180ml orange juice
  • 90ml lemon juice
  • 240ml soda water
  • Ice cubes, to serve

Raspberry syrup

  • 1 cup (220g) caster sugar
  • 60g raspberries

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the raspberry syrup, place the sugar and ½ cup (125ml) water in a saucepan over low heat. Cook, stirring, until sugar dissolves. Add raspberries and simmer, stirring, for 8 mins or until the raspberries break down and release their juices and the syrup is pink in colour. Set aside to cool completely. Strain through a fine sieve into an airtight container. Discard the solids.
  2. Step 2

    Place wine, orange juice, lemon juice, soda water and 90ml raspberry syrup in a jug. Add ice cubes and stir to combine. Pour among white wine glasses.

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