To me, Sangria just screams summer! Instead of using my favorite – red wine, the backbone of this lovely pink libation is an off dry fruity Rosé d’Anjou from the Loire Valley, along with homemade plum syrup, Limonello and Framboise liqueurs, freshly squeezed lime juice, then generously garnished with fresh plum slices and plump, juicy blackberries.
With so many fruits and berries available in the summer, I tend to overbuy and then stay busy finding ways other than freezing to preserve my summer solstice bounty. This year, fruit and berry syrups are taking center stage in my kitchen. Recipes for the plum syrup and a blackberry syrup follow the Blackberry Plum Sangria recipe.
Blackberry Plum Sangria
(Makes about 7 cups)
1-750-ml bottle Rosé wine
1 cup cold Plum syrup (recipe follows)
2 limes, juiced
3 Plums-pitted and sliced
1lime, thinly sliced
1 cup fresh blackberries
Combine Rosé wine, plum syrup and liqueurs in a pitcher. Add plums, lime slices and berries. Refrigerate until very cold. Serve over ice with additional fruit. Garnish with mint, if desired.
Plum Syrup or Blackberry Syrup
(Makes about 2 cups)
1-1/2 pounds fresh plums, halved- or (2 cups ripe blackberries for blackberry syrup)
1/2 cup water-or (1 cup water for blackberry syrup)
1/2 cup sugar
1/2 cup light corn syrup
2 tablespoons fresh lemon juice
Bring the plums, water, sugar and corn syrup to a boil in a large saucepan over medium heat, stirring until sugar is dissolved. Continue to boil for about 10 minutes. Remove pan from heat and stir in lemon juice and salt.
Pour mixture through a large fine sieve set over a bowl and press hard on solids to extract as much juice as possible. If liquid is too thin, return to pot and boil until desired consistency. Use immediately, or let cool to room temperature, then transfer to a glass container and refrigerate, covered until ready to use, or for up to 2 months. Shake well before using.
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