Sangria with prickly pear and raspberries

Ingredients for 8 servings:

• 460 g prickly pear(s), peeled
• 80 ml water
• 50 g sugar
• 500 g raspberries
• 240 ml mineral water, cold
• 1 orange(s), the juice
• 750 ml white wine (Riesling), cold
• Mint sprig(s), for decoration
• n. B. Ice cubes, for serving

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Place the prickly pears, water, and sugar in a medium saucepan over moderately low heat and mash the flesh with a potato masher until it breaks into small pieces. Once the contents begin to boil, remove the pan from the heat and let it cool completely. If desired, strain out the seeds. Combine the raspberries, mineral water, orange juice, and wine in a large glass container. Stir to combine. Add the prickly pears. Stir well and serve with ice cubes. Garnish the glasses with mint sprigs.