Cocktail Blackberry Sangria • Taylor Bradford
Instructions for simple syrup (see note): In a small saucepan, add the water and sugar. Bring to a boil for 2-3 until sugar is dissolved and the water is clear. Add in blackberries and simmer for about 10 minutes or until the blackberries are mushy. Transfer to the cheesecloth and squeeze all of the juice into a small bowl.
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Make The Blackberry Syrup. To a small sauce pan, add 1/4 cup sugar, 1/4 cup water, 6 ounces of blackberries, and 2 slices of fresh ginger. Bring to a simmer on medium heat and allow for the sugar to melt, about 5 minutes. Next, mash the blackberries and simmer for an additional 5 minutes then strain and allow to cool. 2.
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Add the orange slices, diced apple, and cinnamon stick to a pitcher. Add blackberry syrup, Chambord, and the bottle of red wine. Stir well to combine. Gently stir in the blackberries. Let the sangria sit for up to 24 hours, or serve immediately. Top each glass with club soda, as desired, and fruit from the sangria.
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Directions. 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.
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Make Blackberry Simple Syrup. In a medium saucepan over medium-high heat, add fresh blackberries, sugar and water. Stir and bring to a boil. Use the back of a wooden spoon or muddler to press on the blackberries to release their flavors and juices. Turn off heat and allow to sit for 10-15 minutes.
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In a pitcher, combine blackberries, lemon juice, and lime juice. Use a muddler or long spoon to smash half of the blackberries. Add the red wine, white rum, and blackberry brandy to the pitcher. Stir well and refridgerate for at least 2 hours. When ready to serve, add the lemon-lime soda to the pitcher and stir carefully.
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Simple Syrup for Blackberry Sangria. Bring to a boil four ounces cups of fresh blackberries, 2/3 cup of sugar, and 1/3 cup of water in a saucepan over medium-high heat. As the blackberries come to a boil, press down on them with a wooden spoon (or potato masher). It helps release the natural blackberry juice and flavor.
Blackbeard Berry Sangria! Blackberries and strawberries come together
Begin by thinly slicing apples and oranges. Clean additional fruits and any other toppings and set aside. Next, in a large pitcher add all prepped fruit first. Now, pour wine, bourbon or whiskey, cran-blackberry juice, orange juice and stir. Finally, finish by topping with club soda. Taste for sweetness (or "heaviness") and adjust to your liking.
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Place blackberries into a quart mason jar. Pour in wine and vodka. Cover the jar with a lid and refrigerate for at least 4 hours to overnight. When ready to serve, fill two glasses halfway with ice. Add lime and orange slices for garnish if desired. Pour the sangria into each glass until almost full.
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Cook for 10-15 minutes or until reduced and sugar is completely dissolved. Pour mixture through fine mesh strainer to strain out blackberry seeds and pulp. Discard pulp and seeds and let syrup cool completely. Make sangria. In a large pitcher, pour red wine, brandy, chambord, blackberry syrup and stir to combine.
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Instructions. Add the sliced fruits; orange, lemon, and crushed blackberries into a pitcher. Add cranberry juice, simple syrup, and brandy over the fruits. Then, pour a bottle of red wine. Mix with vanilla flavoring. Chill for 2-3 hours. Garnish with ice.
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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.
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Place 1 cup blackberries, water, and sugar in small saucepan over high heat. Bring to a boil, reduce heat, simmer about 10-15 minutes or until blackberries are very soft. Strain liquid several times and discard fruit. Pour into pitcher. Add wine and vodka. Add orange slices, lime slices, and blackberries as desired.
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Instructions. In a pitcher, muddle together blackberries and sugar. Add orange brandy and red wine, then stir. Let sit about 15 minutes to let sugar dissolve. Serve over ice, topped with a little soda water or sprite. Garnish with fresh blackberries and mint.
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In a bowl, crush 1 cup of blackberries. Remove the soft pits out of the bowl and compost them (or eat them!) Place the lemon slices, orange slices, whole blackberries, and crushed blackberries into the pitcher. Pour in the simple syrup, the brandy, and the cranberry juice. Add in the whole bottle of red wine.
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Add sugar and splash of orange juice, then add wine and stir. Refrigerate until serving. 4-6 hours is ideal so the flavors can mingle. Drink within 1-2 days. I like my sangria fruity and sweet, but if you prefer yours more dry, you can easily make a few tweaks, like eliminating the sugar and the orange juice and making sure to use a dry red wine.