Mix Cabernet Sauvignon, blackberry brandy, peach mango juice, pineapple juice, and water in a large pitcher to make sangria. Serve over ice.
or sangria, in a gallon jar or pitcher combine the blackberry syrup
Mix all liquid ingredients together and add blackberries. Refrigerate and let sit for a few hours. Serve over ice. When ready to serve, add a slice of lemon and orange.
For Raspberry Shrub. Mix raspberries, honey and water and bring to boiling. Reduce heat and simmer for 15 minutes. Pour mixture through a fine mesh strainer into a medium bowl, reserving the juice. Add apple cider vinegar and stir to combine. Cool.
For Sangria, mix wine, fruit, juice and cooled raspberry shrub in a pitcher. Pour in the sparkling water or soda. Chill at least 30 minutes or up to 2 hours.
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 sangria just before serving.
Pour into glasses filled with ice.
Garnish with berries and fruit slices.
Combine wine, brandy, triple sec, orange juice, and sugar together in a pitcher or bowl; add blackberries, strawberries, pineapple, apple, and ice and mix well. Refrigerate for 8 hours to overnight.
Mix red wine, orange juice, pomegranate liqueur, peach brandy, blackberry brandy, triple sec, pineapple juice, and simple syrup together in a pitcher. Cover and refrigerate for at least 24 hours before serving.
Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
Remove from heat, allow to cool completely.
Pour syrup through a strainer to remove spices.
Pour syrup into a jar with lid and store refrigerated. Shake before using.
Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
Serve over ice in large red wine glasses.
his is a basic Coulis recipe that I like to use
br>Mix pineapple juice and sangria. When the sugar has begun
n the side.
This recipe yields 4 to 6 servings
ups of blackberries. Pour the blackberry puree over the fresh berries
about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat
Summer Sangria.
In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
Cover and refrigerate for 2 1/2 hours.
When ready to serve slowly stir in club soda to taste.
Add all the fruit and ice cubes and ENJOY.
Classic Sangria.
In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
Cover and refrigerate for 1 1/2 hours.
Before serving add club soda and ice, taste and adjust sugar or soda as preferred.
Pour 3 oz. blackberry vinaigrette over chicken breast and
BLACKBERRY MUSTARD SAUCE.
Position knife
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
mall amount of either the Blackberry Mustard or Lemon-Herb Butter
Cream shortening and sugar.
Add eggs and blackberry jam.
Beat thoroughly.
Sift flour; measure and resift with soda, salt and spices.
Add alternately with milk to the first mixture.
Beat well and pour into well-greased tube pan.
Bake at 350\u00b0 for about 55 minutes.
Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over