Blackberry Sangria
From: Better Homes and GardensThis bright sangria recipe, sweetened with a summer-ripe blackberry syrup, will inspire guests to linger for just one more glass.
Servings: Makes 13 cups
Prep: 20 mins
Total: 4 hrs 20 mins
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Ingredients
4 cups fresh blackberries
3/4 cup sugar
1 1/2 cups water
2 750-ml. bottles rose wine
1 cup cognac
1/4 cup lemon or lime juice
3 cups sliced peaches and/or plums
Fresh basil sprigs (optional)
Directions
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, rose 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).
4. *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
Calories 109, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 6 mg, Carbohydrate 11 g, Total Sugar 8 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 12%, Calcium 1%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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