Blackberry Sangria

My favorite sangria recipe from bhg

Yield: 25 servings ( Serving Size: 4 oz )
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  • 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. 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. 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. 3. Serve with ice, additional fruit, and basil. Makes 13 cups (26, four-oz. servings).

  4. 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.

  5. nutrition facts
  6. Calories: 109
  7. Total Fat (g): 0
  8. Saturated Fat (g) 0
  9. Total Sugar (g): 8
  10. Fiber (g): 1
  11. Protein (g): 1
August 2011

This recipe is a personal recipe added by BarbInSeattle and has not been tested or endorsed by MyRecipes.

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