Blackberry Sangria

Name: Blackberry Sangria
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 juice or 1/4 cup lime juice; 3 cups sliced peaches or 3 cups sliced plums; fresh basil sprig (optional)

8 ingredients

4 steps

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 juice or 1/4 cup lime juice
3 cups sliced peaches or 3 cups sliced plums
fresh basil sprig (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.