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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 13 |
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This bright sangria, sweetened with a summer-ripe blackberry syrup, will inspire guests to linger for one more glass. Sprigs of fresh basil make a beautiful garnish. bhg ultimate porch supper 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, 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.
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