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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)
- Servings Per Recipe 26,
- cal. (kcal) 109,
- carb. (g) 11,
- fiber (g) 1,
- sugar (g) 8,
- pro. (g) 1,
- vit. A (IU) 97,
- vit. C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- sodium (mg) 6,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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