Berry Sangria Recipe

Rinse and slice

Rinse the blackberries and raspberries gently under cool running water and drain well. Thinly slice the lemon into rounds, removing seeds. Reserve a few lemon rounds and mint sprigs for garnish.

Lightly muddle half of the blackberries and raspberries in a bowl or the bottom of the pitcher with a wooden muddler or spoon just until they release some juice but still have shape. This will add berry flavor and color without turning the sangria into a puree.

In a large pitcher (about 2.5–3 L capacity), combine the cabernet sauvignon and red sangria mix. Stir gently to combine.

Add the lemon juice and simple syrup to the wine mixture. Taste and adjust sweetness by adding up to another 15–30 ml simple syrup if you prefer it sweeter.

Add the muddled berries and the remaining whole berries to the pitcher. Add the lemon slices. Stir gently to distribute fruit.

Cover the pitcher and refrigerate for at least 2 hours and up to 12 hours. Longer chilling (up to 12 hours) lets the flavors meld and the fruit infuse more color and aroma. If refrigerating longer than 4 hours, stir once after the first hour to redistribute fruit.

When ready to serve, taste the sangria and adjust: if it needs brightness, add an extra 15 ml lemon juice; if too strong, stir in a little more club soda or water. If you want a sparkling sangria, add chilled club soda or sparkling water just before serving to retain fizz (about 500 ml for light effervescence; use less for subtler bubbles).

Fill glasses with ice (about 3/4 cup ice per serving glass). Spoon some berries and a lemon slice into each glass, then pour sangria over the ice, including some of the macerated berry juice. Garnish with a mint sprig and a lemon round on each glass.

Leftover sangria will keep refrigerated up to 48 hours (add club soda right before serving to maintain fizz).