The seasonal flavors of blood oranges and blackberries come together in this simple red wine sangria.
- Blackberry Simple Syrup
- 1 1/2 cups blackberries fresh or frozen
- 1 cup granulated sugar
- 1 cup water
- 2 (750 ml) bottles red wine
- 1 cup brandy
- 1 cup Chambord
- 1 cup blackberry simple syrup
- 4 cups lemon-lime soda
- 1 cup blackberries fresh or frozen
- 1 cup raspberries fresh or frozen
- 2 blood oranges sliced
Preparation time 20mins
Cooking time 30mins
In a small saucepan, heat blackberries, sugar, and water over medium heat. Stir and crush blackberries with back of large spoon. 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.
In a large pitcher, pour red wine, brandy, Chambord, blackberry syrup and stir to combine.
Add blackberries, raspberries, and blood orange slices and stir. Gently pour in lemon-lime soda.