Blackberry Sangria - cooking recipe

Ingredients

4 cups fresh blackberries
3/4 cup sugar
1 1/2 cups water
2 (750 ml) bottles rose wine
1 cup cognac
1/4 cup lemon juice or 1/4 cup lime juice
3 cups sliced peaches or 3 cups sliced plums
fresh basil sprig (optional)

Preparation

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, rose 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.