I have been craving sangria ever since the weather started warming up. Nothing like a large glass of refreshing sangria loaded with fresh fruit and mint on a gorgeous day!
At first I was going to add a citrus vodka to the drink, but as is turns out the new area we live in is a “damp” town. What the heck does that mean… Well, we learned you can only buy beer and wine in the town we live in. If we want liquor we have to travel to another town. Good thing the hubby and I only really drink beer and wine!
Now back to the sangria… Since the vodka idea didn’t work out I found some triple sec left over from the move so I used that instead. I had used triple sec in my Summer Strawberry Rosemary Sangria from last year so I figured it would work. And boy it did! Cheers!
- 1/2 cup water
- 1/4 cup honey
- 1/4 cup fresh mint leaves, lightly muddled
- 1 cup blackberries
- 1 bottle of your favorite red wine
- 1/3 cup triple sec
- 1 lemon, sliced
- 1 lime, sliced
- Additional blackberries and mint for garnish
- In a saucepan add water, honey, mint, and 1 cup blackberries. Bring to a boil and then lower heat to a simmer. Simmer for about 10-15 minutes until blackberries are softened and mint is infused.
- Strain the liquid very well reserving the juice. Discard the seeds and mint. Pour into a large pitcher and add red wine, triple sec, lemon and lime slices. Refrigerate for a few hours.
- Serve over ice and garnish with additional mint and blackberries.
I made this the night before last and found that if I “smushed” (technical term, right?) the blackberries I got a sweeter flavor.
Was my first sangria and impressed my MIL.
Thanks!
Yay! So glad it worked out for you!