- 4 cup(s) fresh blackberries
- 3/4 cup(s) sugar
- 1 1/2 cup(s) water
- 1 cup(s) cognac
- 1/4 cup(s) lemon or lime juice
- 3 cup(s) sliced peaches or plums
- 2 750-ml bottle(s) rose wine
- 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, rosé 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 (g): 0
- Saturated Fat (g) 0
- Total Sugar (g): 8
- Fiber (g): 1
- Protein (g): 1
This recipe is a personal recipe added by BarbInSeattle and has not been tested or endorsed by MyRecipes.
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Blackberry Sangria Recipe at a Glance
- COURSE: Beverages, Alcoholic