Summertime is here again and it’s time for my famous pool parties and sangria. Make a couple pitchers of these because they are sure to go fast!
Makes 6 cocktails
2 cups fresh blackberries
1 cup granulated sugar
1 cup water
4 sprigs fresh rosemary
Lemon peels from 4 lemons, yellow parts only
1 ½ bottles Spanish white wine
¼ cup limoncello liqueur
Juice from 4 lemons
Put the blackberries in a small sauce pan. Using a potato masher, mash up the berries and then simmer for about 15 minutes. Remove from the heat and put in a fine mesh sieve. Using the back of spatula, smash the berries up against the sieve to draw all the juice out. This will probably take about 5 minutes. Discard the seeds. You should end up with at least ¼ cup of blackberry syrup. Set the strained syrup aside.
To make the simple syrup, add the sugar, water, sprigs of rosemary and lemon peels and bring to boil until sugar is dissolved. Turn the heat off and let slightly cool.
Add the wine, lemon cello, juice from the lemons, blackberry syrup and rosemary/lemon syrup to a large pitcher and mix well. If it’s too sweet, add more wine. Garnish with lemons, oranges, pineapples, or any fruit you desire. Serve over ice.