Ingredients

• 4  cups fresh blackberries
• 3/4  cup sugar
• 1 1/2  cups water
• 2  750-ml. bottles rosé wine
• 1  cup cognac
• 1/4  cup lemon or lime juice
• 3  cups sliced peaches and/or plums
•   Fresh basil sprigs (optional)

Directions

1. For the syrup, in a medium saucepan* combine 2 cups of the berries, the sugar, water, and a dash of salt. Bring to boiling; reduce heat and simmer 10 minutes stirring occasionally. Remove from heat; cool slightly. Strain through a colander, pressing gently without crushing the fruit; discard berries. Cool syrup.

2. For sangria, in a gallon jar or pitcher combine the blackberry syrup, rosé wine, cognac, lemon juice, fruit, and a few sprigs of basil, if desired. Cover and refrigerate 4 to 24 hours.

3. Serve with ice, additional fruit, and basil. Makes 13 cups (26, four-oz. servings).

4. *Test Kitchen Tip: Use a nonreactive saucepan, such as Teflon-lined, enamel, stainless steel, or silver. The acid in the berries may react with metal.