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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Servings: 26
Serving size: 4  ounces
Yield: 13 cups
Prep Time: 20 mins
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    4   cups 
    fresh blackberries
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    3/4  cup 
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    1 1/2  cups 
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    2  750  milliliter bottle 
    rose wine
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    1   cup 
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    1/4  cup 
    lemon or lime juice
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    3   cups 
    sliced peaches and/or plums
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    Fresh basil sprigs (optional)

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).
  • *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 information
Per Serving: cal. (kcal) 109, carb. (g) 11, fiber (g) 1, sugar (g) 8, pro. (g) 1, vit. A (IU) 97, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, sodium (mg) 6, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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