Blackberry Red Sangria Recipe

Combine liquids

In a large pitcher (at least 2.5–3 L capacity), pour 1.5 liters of dry red wine. Add 120 ml brandy and 60 ml orange liqueur. Stir gently to blend.

Add 80 ml simple syrup, 30 ml fresh lemon juice and 60 ml fresh orange juice (if using). Stir until the simple syrup is fully incorporated. Taste and adjust sweetness by adding up to 20–40 ml more simple syrup if you prefer a sweeter sangria.

Prepare fruit

Rinse the 300 g blackberries and drain well. Thinly slice the orange and lemon into rounds, remove seeds. Core and thinly slice the green apple (leave the skin on for color).

Add the prepared blackberries, orange slices, lemon slices, and apple slices to the pitcher. Gently muddle about half of the blackberries with the back of a wooden spoon or a muddler against the side of the pitcher to release juices and color. Do not over-mash — you want some texture and whole berries remaining.

Add herbs

Lightly bruise the rosemary sprigs (if using) by clapping them between your hands or gently crushing them with the back of a spoon, then add to the pitcher to infuse a subtle herbal note.

Stir the mixture to combine fruit and liquid. Cover the pitcher with plastic wrap or a lid.

Refrigerate for at least 4 hours, preferably 6–12 hours, to allow the fruit to macerate and flavors to meld. For room-temperature serving in a hurry, let sit at least 30 minutes, but flavor will be less developed.

Chill and top with bubbles

When ready to serve, taste the sangria again and adjust sweetness or acidity as needed (a splash more lemon juice or a touch more simple syrup). Stir gently. Add 500 ml chilled sparkling water or club soda to the pitcher to lighten and add effervescence. If you prefer a drier sangria, add less; for more fizzy sweetness, add more.

Prepare glasses

Fill wine glasses or tumblers with ice to chill. Place 1–2 tablespoons of macerated berries and a few slices of orange and apple into each glass.

Pour the sangria over the fruit and ice, making sure each glass receives some fruit. Garnish each glass with an extra blackberry and an orange or lemon slice on the rim. Optionally tuck a small rosemary sprig into each glass for aroma.

Serve immediately. Leftover sangria (without added ice) will keep refrigerated for up to 48 hours; stir before serving and add more sparkling water just before pouring to restore effervescence.