Blackberry Sangria

This bright sangria recipe, sweetened with a summer-ripe blackberry syrup, will inspire guests to linger for just one more glass.

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35 users rated this recipe an average rating of 4.0
  • Makes: 26 servings
  • Serving Size: 4 ounces
  • Yields: 13 cups
  • Prep: 20 mins
  • Chill: 4 hrs
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Blackberry Sangria
Ingredients
4
cups fresh blackberries
3/4
cup sugar
1 1/2
cups water
2
750 milliliter bottle rose 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, rose 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).
From the Test Kitchen
*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.

Nutrition Facts (Blackberry Sangria)
    Per serving:
  • 109 kcal cal.,
  • 6 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 8 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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