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Blackberry Sangria

Blackberry SangriaThis 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.

Ingredients

* 4 cups fresh blackberries
* 3/4 cup sugar
* 1 1/2 cups water
* 2 750-ml. bottles rosé 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, 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

* Calories109,
* Total Fat (g)0,
* Saturated Fat (g)0,
* Monounsaturated Fat (g)0,
* Polyunsaturated Fat (g)0,
* Cholesterol (mg)0,
* Sodium (mg)6,
* Carbohydrate (g)11,
* Total Sugar (g)8,
* Fiber (g)1,
* Protein (g)1,
* Vitamin A (DV%)0,
* Vitamin C (DV%)12,
* Calcium (DV%)1,
* Iron (DV%)1,
* Percent Daily Values are based on a 2,000 calorie diet


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