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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Blackberry Sangria
Directions
- 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).
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 ,
- 6 mg sodium ,
- 11 g carb. ,
- 1 g fiber ,
- 8 g sugar ,
- 1 g pro.