Blackberry Ginger Balsamic Sangria Food

BLACKBERRY SANGRIA

Steps:

• 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. If using a mesh strainer, press down to get most of the juice. Allow to completely cool before using in the sangria.
• In a pitcher or desired serving dish, add the wine, brandy, blackberry simple syrup from above, and all the fruit. Allow to sit overnight in the fridge to fully infuse the fruit flavors into the punch. Add the ginger ale and ice just before serving.

BLACKBERRY SANGRIA

Steps:

• 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.
• Remove from stove and strain mixture through a fine mesh sieve to remove any blackberry pulp and seeds. You should have roughly 1 cup of blackberry simple syrup.
• In a large pitcher, combine the blackberry simple syrup, red wine, pineapple juice, Chambord, and orange curacao. Add extra garnish to the serving pitcher. Stir well and keep refrigerated until ready to serve over ice. You can also serve it at room temperature.
• Top with lemon-lime soda just before serving.
• Garnish with fresh lemon and lime slices and top with fresh blackberries.

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 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 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.