Black and Blue Berry Sangria

  • Yield : 8 servings (8 cups)
  • Cook Time : 20m
  • Ready In : 40m
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  • 1 cup sugar
  • One 750-milliliter bottle cabernet sauvignon or other bold red wine
  • 1 cup black raspberry liqueur, such as Chambord
  • 1 cup mixed-berry vodka
  • 1 cup soda water
  • 1/2 cup fresh lemon juice (from about 3 lemons)
  • Two 6-ounce containers blackberries
  • Two 6-ounce containers blueberries


Step 1

Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring occasionally until the sugar has dissolved, about 5 minutes. Boil the syrup for 1 minute longer, then remove the saucepan from the heat. Let cool, then transfer the syrup to a 3-quart pitcher.

Step 2

Add the wine, liqueur, vodka, soda water and lemon juice to the pitcher, and stir to combine. Add the blackberries and blueberries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.

Step 3

To serve, pick out 8 blueberries and 8 blackberries and cut a slit halfway through each. Garnish the rim of 8 glasses with 1 blueberry and 1 blackberry each then fill the glasses halfway with ice. Pour the sangria and remaining berries into each glass.

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