• 33 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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).

*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 total fat; 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; 97 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews

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