Juicing is a great way to retain the nutrients and fiber in any fruit or vegetable, so I decided to juice some of the homegrown berries we picked from our berry patch and I had frozen earlier this summer, then add some fresh mint along with few more ingredients, and create a sparkling mixed berry sangria - in this fun twist on a traditional sangria recipe. Enjoy!
2 bottles red wine ( I chose Cherry on Top for it's jammy, berry goodness)
2 cups mixed berries, fresh or frozen (blueberries, raspberries, blackberries, etc.), juiced
1 additional cup mixed berries
1/2 cup fresh mint leaves, crushed or ripped a bit to release the mint oils
1/2 cup simple syrup*
1 oz chambord or blackberry liqueur
12 oz club soda
Additional whole berries and mint leaves for garnish
Note: To make simple syrup, simmer equal amounts sugar and water in a saucepan over low heat until the sugar is dissolved and combined, stirring occasionally. Cool and refrigerate. Simple syrup lasts several weeks in the refrigerator.
|-any good drinking wine will make a nice sangria, especially one with hints of fruit-|
|-fresh or frozen berries work equally well in this sangria-|
|-the juiced berries add a pop of yummy goodness-|
|-mix ingredients in a large pitcher and refrigerate for several hours or overnight-|
A big thank you to Williams-Sonoma for inviting me to participate in their Sangria Challenge. Remember to visit www.williams-sonoma.com for all your culinary, home and agrarian needs.
I would love for you to join me here...