A smooth and bold blackberry sangria that rivals that of any restaurant. This sangria has dark fruit flavors and vanilla notes.
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.
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.
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.