Spring Sangria

Where I live it’s still a little bit cold, which means that we don’t have local fresh fruit, of course. In this recipe, I used frozen fruit left from last year’s preserving of the summer’s bounty. This recipe is easy, practical, and budget friendly!

Spring Sangria
Serves 20 (in a 10 oz. rocks glass filled halfway with ice)

2 cups frozen blackberries
2 cups sour cherries
1 ½ cup Elderflower Liqueur (available in a small size behind the counter at most liquor stores, I prefer St. Germain)
½ cup sugar
1 lemon, diced small but not peeled
3 (750 milliliter) bottles dry white wine (I like Sauvignon Blanc), chilled
4 cups club soda

One day before serving (or more is fine, too), combine 2 cups blackberries, 2 cups sour cherries, and 1 ½ cup Elderflower Liqueur with 1 ½ cup sugar and stir. Cover and place in the refrigerator for a day or more to let the flavors combine.

When you are ready to serve, using a gallon pitcher or jug, combine fruit and liqueur mixture with 3 bottles of wine and the lemon. Shake vigorously to combine. Just before serving, add the club soda and stir with a wooden spoon for at least two minutes. Pour into a pitcher, which can be refilled as needed from the gallon jug.


Spring Sangria