Blackberry Peach Sangria Food

SPARKLING BLACKBERRY PEACH SANGRIA

Steps:

• Pour the white wine, prosecco, peach nectar, triple sec and rum into a large pitcher, stir to combine.
• Add the sliced peaches and blackberries.
• Place the pitcher in the refrigerator, and chill overnight.

BLACKBERRY & PEACH SANGRIA

Steps:

• First make the simply syrup. Put all the ingredients into a medium pot and bring to a boil. Turn the heat down to medium and simmer for at least an hour or until the mixture reduces and starts to thicken up a bit. It doesn't need to be too thick. Set aside to cool.
• Next make the sangria.
• Add all the ingredients into a pitcher and stir well.
• Fill a glass full of ice and fill the glass almost all the way with the sangria mixture.
• Top it off with a little club soda. You don't have to do this, but otherwise we feel like it is too sweet and just a little club soda tastes great.

PEACH SANGRIA

Steps:

• To a pitcher, add the sliced peaches, Riesling and orange liqueur. Chill and infuse for 1 hour. Pour into glasses and top with some club soda. Serve!

RED WINE-BLUEBERRY-PEACH SANGRIA

Steps:

• Combine the blueberries and simple syrup in a pitcher and lightly muddle them with a potato masher. Add the wine, Triple Sec, brandy, and orange and peach slices. Cover the pitcher and refrigerate for at least 4 hours or up to 24 hours.

WHITE PEACH SANGRIA

Steps:

• Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

PEACH SANGRIA

Steps:

• With a box grater, grate 2 of the peach halves into a pitcher, discard the skins. Finely dice the remaining peaches, add them to the pitcher along with the wine and herbs. Cover and refrigerate until chilled, at least 2 hours. Serve.

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.

BERRY PEACH SANGRIA

Steps:

• In a punch bowl or 2 1/2 quart pitcher, stir together first 5 ingredients.
• When sugar is dissolved, add berries and refrigerate 2 to 3 hours to allow flavors to mingle.
• About 1 hour before serving, add peaches.
• Add soda/mineral water to sangría just before serving.
• Pour into glasses filled with ice.
• Garnish with berries and fruit slices.