Best Blackberry Sangria Recipes

COPYCAT BLACKBERRY SANGRIA

Steps:

• Mix Cabernet Sauvignon, blackberry brandy, peach mango juice, pineapple juice, and water in a large pitcher to make sangria. Serve over ice.

CARRABA'S BLACKBERRY SANGRIA RECIPE - (3.5/5)

Steps:

• Mix all liquid ingredients together and add blackberries. Refrigerate and let sit for a few hours. Serve over ice. When ready to serve, add a slice of lemon and orange.

WATERMELON AND BLACKBERRY SANGRIA

Steps:

• In a large pitcher, stir together wine and schnapps; add watermelon, lime and blackberries. Chill at least 2 hours. Just before serving, stir in soda. Serve over ice. Garnish with basil or mint.

PEACH-BLACKBERRY SANGRIA

Steps:

• Combine the wine, peach puree, brandy, syrup, blackberries and sliced peaches in a pitcher. Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Serve the sangria over ice in red wine goblets. Garnish the goblets with sliced peaches.

BLACKBERRY SANGRIA

Steps:

• 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.
• 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.
• Serve with ice, additional fruit, and basil. Makes 13 cups (26, four-oz. servings).
• *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.

BLACKBERRY SANGRIA COBBLER

Steps:

• Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, stir together blackberries, granulated sugar, cornstarch, 1 tablespoon butter and the sangria. Heat to boiling over medium-high heat, stirring occasionally. Remove from heat; cover to keep warm.
• In small bowl, mix flour, baking powder and salt. In medium bowl, beat 3 tablespoons butter and the brown sugar with electric mixer on medium speed until well blended. Alternately add flour mixture with milk, beating on low speed just until blended. Pour batter into baking dish.
• With slotted spoon, gently spoon blackberries over batter (do not stir). Pour syrup from saucepan over berries. Place baking dish on cookie sheet on lower oven rack.
• Bake 20 minutes. Reduce oven temperature to 325°F; bake 25 minutes longer. Serve warm.

BLACKBERRY SANGRIA

Steps:

• Combine wine, brandy, triple sec, orange juice, and sugar together in a pitcher or bowl; add blackberries, strawberries, pineapple, apple, and ice and mix well. Refrigerate for 8 hours to overnight.

BLACKBERRY GINGER BALSAMIC SANGRIA

Steps:

• In a small saucepan, combine water, sugar, star anise, peppercorns, vinegar, cloves, cinnamon sticks and ginger. Bring to a simmer over moderately high heat, stirring to dissolve the sugar. Boil until reduced by one third and slightly syrupy, about 15 minutes. Let the spice syrup cool, then strain into a glass jar. Pour wine in a 3-qt pitcher. Stir in cider, rum, brandy, Cointreau, club soda & 1/4 cup of the spice syrup; add more syrup if you prefer a sweeter sangria. Add fresh fruit and refrigerate overnight. Serve sangria in tall glasses over ice. Garnish with a tablespoon of diced fruit. TIP: MAKE AHEAD The sangria can be refrigerated for up to 4 days. The spice syrup can be refrigerated for up to 2 weeks.

BLACKBERRY SANGRIA COBBLER

Steps:

• Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 3-quart saucepan, stir together blackberries, granulated sugar, cornstarch, 1 tablespoon butter and the sangria. Heat to boiling over medium-high heat, stirring occasionally. Remove from heat; cover to keep warm.
• In small bowl, mix flour, baking powder and salt. In medium bowl, beat 3 tablespoons butter and the brown sugar with electric mixer on medium speed until well blended. Alternately add flour mixture with milk, beating on low speed just until blended. Pour batter into baking dish.
• With slotted spoon, gently spoon blackberries over batter (do not stir). Pour syrup from saucepan over berries. Place baking dish on cookie sheet on lower oven rack.
• Bake 20 minutes. Reduce oven temperature to 325°F; bake 25 minutes longer. Serve warm.

CLEMENTINE BLACKBERRY SANGRIA

Steps:

• In large pitcher, stir together wine and drink mix. Add clementine slices. Cover; refrigerate 1 to 2 hours to allow clementine flavor to infuse into wine.
• Just before serving, in medium bowl, sprinkle stevia over blackberries. Using fork or pestle, muddle slightly. Spoon blackberry mixture into each of 8 wine glasses. Top with clementine-infused wine and clementine slices. Serve immediately.