This Blackberry Sangria is fruity, smooth and absolutely delicious! It is also refreshing enough to serve at any meal and it rivals that of any restaurant. Truly, this is one of my favorite sangrias! But if I’m being honest, sangrias are my go to entertaining beverage. Not only are they easy to make in large quantities, but it clearly sets the mood for a great party! There is no better way to greet family and friends than with a pitcher or two of sangria.
HERE’S HOW I MADE IT
Start by making a simple syrup. In a small pot over medium heat, combine 1/4 cup of granulated sugar and 1/4 cup of water. Bring to a gentle simmer and stir until the sugar has dissolved and the liquid is clear. Transfer to a Pyrex measuring cup and set it aside to cool. It yields slightly more than 1/3 cup of simple syrup. In a small bowl, mash 1 cup of fresh blackberries with a regular fork and set them aside. Thinly slice half an apple, an orange, a large lemon (remove the seeds) and set aside. Measure 1/2 cup of brandy, 1 cup of pomegranate juice, 1 teaspoon of pure vanilla extract and open the bottle of red wine. Now you’re ready to mix all your ingredients.
In a large pitcher, layer the apple, lemon and orange slices. I gave my lemon and orange slices a gentle squeeze to release some juices as I added them to the pitcher. Pour the mashed blackberries over the fruit and add a cup of fresh blackberries. Add the brandy, pomegranate juice, simple syrup, pure vanilla extract and a full bottle of red wine. Mix well to combine and allow the flavors to marry in the refrigerator for at least 2 hours before serving.
Note: This Apothic Red marries very well with the other ingredients. It’s a California red, but it has rich notes of dark fruit and vanilla. It’s also rich and smooth and works well in this recipe. If you can’t find it, any Spanish red wine will do.
This is a bold sangria – better than many I’ve enjoyed at any restaurants. You can easily adapt the recipe to your personal taste by adjusting the quantity of brandy, juice and simple syrup. For a sweeter sangria, increase the simple syrup to 1/2 cup and if you don’t have pomegranate juice, you can substitute it with cranberry juice. I would not omit or substitute the brandy. Brandy fortifies the wine, much like port, and it gives it a distinct and unique flavor. The hint of pure vanilla extract is the mystery ingredient that elevates this sangria and keeps everyone guessing – not to mention Apothic Red has vanilla notes.
When serving the sangria, you have two options:
(1) fill a glass with ice and fill the glass with sangria, or
(2) fill a glass with ice, add about 2 ounces of Sprite or 7-Up and fill the glass with sangria.
Ice will dilute the sangria. Ice and soda will dilute the sangria and stretch the number of servings. This is a matter of personal taste. I personally omit the soda. Garnish with fresh blackberries, lemon and orange slices.
I hope you love it as much as my family does. Salud!
A smooth and bold blackberry sangria that rivals that of any restaurant. This sangria has dark fruit flavors and vanilla notes.
- ¼ cup granulated sugar
- ¼ cup water
- 1 cup fresh blackberries, mashed with a fork
- 1 cup fresh blackberries, whole
- ½ red apple, sliced and seeds removed
- 1 large lemon, sliced and seeds removed
- 1 navel orange, sliced
- ½ cup brandy
- 1 cup pomegranate juice can substitute with cranberry juice
- 1 teaspoon pure vanilla extract
- 1 750ml bottle red wine prefer Apothic Red for its dark fruit and vanilla notes
- Optional: Sprite or 7-Up, about 2 ounces per glass
- Additional Garnishes: blackberries, orange & lemon slices
MAKING THE SIMPLE SYRUP
In a small pot over medium heat, combine the granulated sugar and water. Bring to a gentle simmer and stir until the sugar has dissolved and the liquid is clear. Transfer to a heat proof container, like a Pyrex measuring cup, and set aside to cool.
Note: This yields slightly over ⅓ cup. If you prefer a sweeter sangria, you may increase the amount of simple syrup to ½ cup.
MIXING THE SANGRIA
In a small bowl, mash 1 cup of blackberries with a fork and set aside.
Thinly slice half an apple, a large lemon and a navel orange. Remove any seeds and add the fruit to the pitcher. As you add the citrus, gently press them together to release some juices.
Add the mashed blueberries, the whole blueberries, ½ cup brandy, 1 cup pomegranate juice, teaspoon of pure vanilla extract and bottle of wine. Mix together and chill at least 2 hours.
OPTIONAL SERVINGS & GARNISHES
Sangria is typically served in a glass that has been filed with ice. The ice will dilute the sangria as you sip it. This sangria yields 8-10 servings.
You can also add 2 ounces of Sprite or 7-Up to a glass with ice and top with sangria. The soda will further dilute the sangria and yield an extra serving, depending on the ratio you use.
Note: If adding soda, I would not increase the amount of simple syrup.
Garnish with additional blackberries, lemon and orange slices.