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Your next spring afternoon pitcher has arrived.
This white sangria—sweetened with a syrup flavored with blackberries and rose water—is an easy-going affair. Choose a dry white, maybe something grassy (such as a New Zealand Sauvignon Blanc). You'll add Lillet Blanc (a French fortified wine) to add depth of flavor. I'm currently in love with Lillet-spiked white sangrias. They have more depth than a wine-only recipe, but aren't as stiff as one with liqueur added. Add frozen raspberries and a couple of ice cubes, and get ready to sip away in the sun.
Blackberry and Rose Water White-Lillet Blanc Sangria
serves 6
750 ml dry white wine, chilled
1 cup Lillet Blanc, chilled
1/4 cup Blackberry-Rose Syrup, recipe follows
1 sweet apple, diced
frozen blackberries (not thawed), to serve
rosemary sprigs, to garnish
Combine wines, syrup, and diced apple in a serving pitcher. Stir to combine. To serve, add two ice cubes and a handful of frozen blackberries to a wine glass. Pour in sangria and garnish with a sprig of rosemary.
Blackberry-Rose Syrup
1/2 cup sugar
1/2 cup water
1/2 cup frozen (or fresh) blackberries
1/8 tsp rose water
Dissolve sugar into water, stirring occasionally, in a small pot over high heat. Bring to a boil and immediately add berries. Bring back to a boil, cover, and reduce heat to low. Cook at a low simmer for 30 minutes. Strain, reserving stewed berries for another purpose. Stir in rose water and let cool before using. Store leftover syrup in the refrigerator.