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Blackberry Sangria

Makes: 26 servings
Serving size: 4 ounces Yield: 13 cups
Prep 20 mins Chill 4 hrs
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 (g) 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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