Blackberry Sangria
- Ready In:
- 4hrs 20mins
- Ingredients:
- 8
- Serves:
-
13
ingredients
- 946.36 ml fresh blackberries
- 177.44 ml sugar
- 354.88 ml water
- 2 (1500 ml) bottle rose wine
- 236.59 ml cognac
- 59.14 ml lemon juice or 59.14 ml lime juice
- 709.77 ml sliced peaches or 709.77 ml sliced plums
- fresh basil sprig (optional)
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, rosé 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).
- *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.
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