Sparkling Blackberry Peach Sangria Recipes

BLACKBERRY SANGRIA

Steps:

• In a medium saucepan over medium-high heat, add fresh blackberries, sugar and water. Stir and bring to a boil. Use the back of a wooden spoon or muddler to press on the blackberries to release their flavors and juices.
• Turn off heat and allow to sit for 10-15 minutes.
• Remove from stove and strain mixture through a fine mesh sieve to remove any blackberry pulp and seeds. You should have roughly 1 cup of blackberry simple syrup.
• In a large pitcher, combine the blackberry simple syrup, red wine, pineapple juice, Chambord, and orange curacao. Add extra garnish to the serving pitcher. Stir well and keep refrigerated until ready to serve over ice. You can also serve it at room temperature.
• Top with lemon-lime soda just before serving.
• Garnish with fresh lemon and lime slices and top with fresh blackberries.

SPARKLING SANGRIA

Steps:

• In a large pitcher, combine the brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix until the sugar dissolves. Add all the fruit at once. Add the cava and serve as is or on ice.

SPARKLING BLACKBERRY PEACH SANGRIA

Steps:

• Pour the white wine, prosecco, peach nectar, triple sec and rum into a large pitcher, stir to combine.
• Add the sliced peaches and blackberries.
• Place the pitcher in the refrigerator, and chill overnight.

STRAWBERRY PEACH SANGRIA RECIPE BY TASTY

Steps:

• Discard the green tops of the strawberries and slice the peaches.
• In a saucepan, dissolve sugar in water.
• Add the strawberries and peaches.
• Bring to a rolling boil and reduce to medium heat. Boil for approximately 15 minutes, or until the strawberries become pale and the peaches are soft.
• Strain the syrup and refrigerate for 2 hours, or until cooled. Discard boiled fruit.
• In a pitcher, combine the cooled syrup, sliced extra fruit, white wine, and rum.
• Chill for 2-4 hours.
• Scoop fruit into glasses with ice, pour sangria, and top with champagne or sparkling wine.
• Enjoy!

PEACH SANGRIA

Steps:

• Blend peaches, hot water, brown sugar, and cinnamon in a blender or food processor until smooth. Transfer to a pitcher; stir in dry white wine and triple sec. Cover and chill in refrigerator for at least 4 hours.
• Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to remove all the juices. Pour juice into a large pitcher; stir in sparkling white wine.

PEACH SANGRIA

Steps:

• Place sliced peaches into a large pitcher. Add white wine, peach juice and peach schnapps (or whiskey if using). Stir to combine.
• Chill the sangria in the fridge for 1 to 2 hours minimum and up to 24 hours.
• Add the sparkling water and stir to combine.
• Serve over ice and peach slices and garnish with a sprig of mint.

SPARKLING SANGRIA

Steps:

• In a large pitcher or drink server, combine the strawberries, blueberries, orange liqueur, sugar and oranges. Stir to combine. Top with the prosecco and ice. Serve.

PEACH-BLACKBERRY SANGRIA

Steps:

• Combine the wine, peach puree, brandy, syrup, blackberries and sliced peaches in a pitcher. Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Serve the sangria over ice in red wine goblets. Garnish the goblets with sliced peaches.