Blackberry Sangria


This bright sangria recipe, sweetened with a summer-ripe blackberry syrup, will inspire guests to linger for just one more glass.

Blackberry Sangria
Photo: Alison Miksch
Prep Time:
20 mins
Chill Time:
4 hrs
Total Time:
4 hrs 20 mins
13 cups


  • 4 cup fresh blackberries

  • ¾ cup sugar

  • 1 ½ cup water

  • 2 750 milliliter bottle rosé wine

  • 1 cup cognac

  • ¼ cup lemon or lime juice

  • 3 cup sliced peaches and/or plums

  • Fresh basil sprigs (optional)


  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, rosé 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).

*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 (per serving)

109 Calories
11g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 26
Calories 109
% Daily Value *
Sodium 6mg 0%
Total Carbohydrate 11g 4%
Total Sugars 8g
Protein 1g
Vitamin C 7.1mg 36%
Calcium 10.1mg 1%
Iron 0.2mg 1%
Folate, total 8.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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