Since summer has officially arrived, I believe we are in need of a cool, refreshing drink. How about some Blackberry Sage Red Wine Sangria?
Blackberries, sage and red wine might sound like an odd combo but, trust me, it’s pretty fantastic. This sangria was inspired by one of my new favorite chocolate bars that has blackberries and sage. I instantly fell in love with the flavor combo and just knew I had to experiment. Even though this sangria does not include any chocolate (don’t worry, a chocolate/sage/blackberry recipe is coming very soon), I knew blackberries and red wine would be quite the pair. Then I thought, “why not add some fresh sage leaves to the mix?”
Sage is underused in my opinion. Generally sage brings up thoughts of chicken, squash dishes in the fall, and stuffing at Thanksgiving. They’re all wonderful foods – but why not explore with sage’s robust (nice word!), earthy flavor for some summertime recipes?
This Blackberry Sage Red Wine Sangria is meant for sipping. It’s fruity, hearty, and bursting with blackberry and sage flavor. We don’t mess around with the blackberries. We blend up some frozen, thawed blackberries to create a luscious juice that goes straight into our red wine. Then we add some fresh blackberries to soak in the wine/blackberry juice for a few hours. Plump, wine-soaked blackberries are the best! Can blackberries always be soaked in red wine, please?! Then we throw in a bundle of fresh sage leaves (we like to keep things nice and tidy in our sangria so that we don’t get chunks of sage leaves in our drink). Throw in just a little bit of rum or brandy for extra good measure, if you please. Add a dash of agave nectar- only the tiniest amount is needed. Allow all of the flavors to marry in the fridge for a few hours and become all chilled and refreshing.
See, wasn’t that easy?
The result: a sophisticated red wine sangria. It’s heavy on the sweet blackberry flavor infused with subtle hints of earthy sage. Make sure you serve your sangria with a little spoon for scooping out those wine-soaked blackberries; they just might be the best part!
I have visions of you sitting on your porch with friends enjoying some Blackberry Sage Red Wine Sangria on a hot summer night. Really, does summer get much better than that?
If you give this recipe a try don’t forget to leave a comment and rate it. I love hearing your thoughts, plus it helps other readers when making the recipe. Cheers! 🙂
- 2 cups (12 ounces) frozen, defrosted blackberries
- 1 cup fresh blackberries
- 2 to 3 large fresh sprigs of sage leaves
- 1 bottle (750 ML) dry red wine, such as Shiraz, Cabernet Sauvignon, Merlot, or Pinot Noir
- 3 to 4 tablespoons agave nectar
- (optional) ¼ cup rum or brandy
- Extra fresh sage leaves for garnish, optional
- Add the defrosted, frozen blackberries to a blender. Blend on high until smooth, about 30 seconds. Pass the blackberry juice through a fine mesh sieve to catch the seeds. Use a spatula to help push the blackberry juice along. Add the juice to a large pitcher.
- Use kitchen twine to tie the sage sprigs into a small bundle. You could also use a large tea ball, but the kitchen twine will work best. Add the sage to the pitcher.
- Gently add the fresh blackberries to the pitcher. Pour the bottle of wine in the pitcher, and add in the agave nectar and rum/brandy (optional). Use a spatula or wooden spoon to gently stir everything together.
- Cover and refrigerate for at least 4 to 8 hours.
- Just before serving give the sangria a gentle stir. Fish out the sage bundle, and set aside. Carefully pour the sangria into your serving glasses. Spoon out some fresh blackberries into each glass. Garnish with fresh sage leaves, if desired. Serve immediately.
- If there is unused sangria place the sage bundle back into the pitcher and keep the sangria in the fridge. Drink sangria within 48 hours of making.