33 Ratings
  • 5 star values: 20
  • 3 star values: 5
  • 4 star values: 4
  • 1 star values: 3
  • 2 star values: 1
  • 33 Ratings

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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Ingredients

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.

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  • For sangria, in a gallon jar or pitcher combine the blackberry syrup, rosé wine, cognac, lemon juice, fruit, and a few sprigs of basil, if desired. Cover and refrigerate 4 to 24 hours.

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  • Serve with ice, additional fruit, and basil. Makes 13 cups (26, four-oz. servings).

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*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

109 calories, (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 6 mg sodium, 11 g carbohydrates, 1 g fiber, 8 g sugar, 1 g protein.

Reviews

33 Ratings
  • 5 star values: 20
  • 3 star values: 5
  • 4 star values: 4
  • 1 star values: 3
  • 2 star values: 1