Mother's Day Blackberry Sangria

Let's Make...

"This make-ahead punch blends red wine, brandy, and plenty of summer fruit flavors. It's perfect for spring and summer brunch parties!"


Blackberry Syrup: – ⅔ cup granulated white sugar – ⅓ cup Water – 4 oz fresh blackberries sliced or mushed slightly – cheesecloth or mesh strainer


Blackberry Simple Syrup 750 ml bottle of dry red wine ½ cup brandy  24 oz ginger ale 1 sliced lime cut into thin slices 2 medium oranges 6 oz blackberries


If you want to skip making the blackberry simple syrup, add the ⅔ cup of sugar to the room temperature wine before adding the fruit. Stir until completely dissolved.

Make the Syrup

In a small saucepan, add the water and sugar. Bring to a boil until sugar is dissolved and the water is clear. Add in blackberries and simmer for about 10 minutes.



Transfer to the cheesecloth and squeeze all of the juice into a small bowl. Allow to completely cool before using in the sangria.



 In a pitcher or desired serving dish, add all of the ingredients except for the soda. Allow to sit overnight in the fridge. Add the ginger ale and ice just before serving.


For the full printable recipe and more tips,  swipe up!