This bright sangria recipe, sweetened with a summer-ripe blackberry syrup, will inspire guests to linger for just one more glass.
- Makes: 26 servings
- Serving Size: 4 ounces
- Yields: 13 cups
- Prep: 20 mins
- Chill: 4 hrs
- 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.
- 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.
- Serve with ice, additional fruit, and basil. Makes 13 cups (26, four-oz. servings).
Use a nonreactive saucepan, such as Teflon-lined, enamel, stainless steel, or silver. The acid in the berries may react with metal.
- 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