These recipes appear in 101 Sangrias & Pitcher Drinks by Kim Haasarud, Wiley Publishers, 2008
Serves about 7
3/4 cup each of any three of the following berries: strawberries (hulled and sliced), blueberries, raspberries, blackberries, boysenberries (total 2 1/4 cups berries)
3/4 cup simple syrup
1 bottle red wine
1/2 cup triple sec
1/2 cup berry-flavored vodka
1 cup orange juice
In a saucepan, combine all of the berries with the simple syrup over low heat. Stir constantly until the berries just begin to soften and discolor. Set aside. Combine the remaining ingredients in a large ceramic or glass container. Add the berry mixture (berries and liquid) and stir well. Cover and refrigerate for at least 4 hours. Serve over ice.
Serves about 6
1 bottle Spanish red wine
1/4 cup cognac
1/4 cup orange curaçao
1/4 cup simple syrup (see below)
2 oranges, cut into half-wheels
2 peaches, cut into cubes
2 lemons, cut into half-wheels
Place all of the ingredients in a large glass or ceramic container and stir well. Cover and refrigerate for at least 4 hours. Serve over ice in rocks glasses. Garnish with additional fruit if desired.
Simple Syrup 1 cup sugar
1 cup hot water
In a small bowl, glass, or empty, clean wine bottle, combine the sugar with the hot water and stir, or shake bottle, until completely dissolved. Let cool completely before using.