This take on classic Spanish sangria ditches the usual apples, oranges and lemons for seasonal fruits that pack a summertime punch. Blackberries are muddled with fresh basil to release their flavorful juice before topping with wine, sparkling lemon soda and fresh nectarine slices in this dazzling cocktail that is hard to beat on a hot summer afternoon. This makes enough for a crowd, or for a few very hot and thirsty people who appreciate a refreshing sangria that screams summer.
Related Articles
Flavor-packed pork burgers are inspired by Indian street food
A tasty summertime riff on the classic Caprese
Recipe: Greek lemon & halloumi veggie kebabs
Make these 3 tasty dinners on a single rimmed baking sheet
Here’s how to cook quinoa without making it bland and limp
Enjoy in glasses packed with ice rather than putting ice into the pitcher, which waters it down. You can substitute other sweetened citrus sodas such as sparkling limeade or sparkling orange soda for a slightly different flavor profile. Just be sure to stir in the sparkling soda right before serving so the sangria maintains its fizzy freshness.
Blackberry Basil Sangria
Serves 10-12
INGREDIENTS
12 oz blackberries
1/3 cup sugar
1/2 cup fresh basil leaves, sliced
2 750 ml bottles red wine
2 nectarines, small, diced
25 oz bottle sparkling lemonade, chilled
1 lime, thinly sliced
DIRECTIONS
Place the blackberries, sugar and basil leaves in a large pitcher and muddle well using a wooden spoon, potato masher, or stick blender on a low/pulse setting to break down the blackberries and release their juices into the sugar. Set aside for at least twenty minutes to further release their juices. Stir in the red wine until the sugar is dissolved and then add the nectarine; refrigerate for 2-8 hours to chill and allow the flavors to meld.
Related Articles
Flavor-packed pork burgers are inspired by Indian street food
A tasty summertime riff on the classic Caprese
Recipe: Greek lemon & halloumi veggie kebabs
Make these 3 tasty dinners on a single rimmed baking sheet
Here’s how to cook quinoa without making it bland and limp
When ready to serve, add the sparkling lemonade and lime slices and stir. Pour into glasses filled with ice and serve immediately. Garnish with a lime wedge and fruit from the pitcher.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
For more food and drink coverage
follow us on Flipboard.