4 cups fresh blackberries
3/4 cup sugar
1 1/2 cups water
2 750 milliliter bottle rose wine
1 cup cognac
1/4 cup lemon or lime juice
3 cups sliced peaches and/or plums
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.
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 (µg) 8, sodium (mg) 6, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet