I’m not sure what it is about black raspberry season that always makes me think of wine, but that’s exactly where my head is these days as I watch friend after friend post photos of their summer harvest. My husband loves a straight up raspberry wine, but that’s just too sweet for me. I’m more of a sangria girl, mainly because every new batch seems to be a new surprise, and you can sweeten to your liking, mainly through what type of wine you choose to add. The latest pitcher of sangria I made includes another love of mine: an herbed simple syrup. This time of year, I look for any excuse to make a sweet syrup from my garden herbs – they just add so much interest and “Ooh, what IS that?” to fruit tarts, fruit salads, cakes, and now this Black Raspberry Sage Sangria.
File this one under black raspberry recipes or blackberry recipes, because even though there is a slight difference between the two summer fruits, they both play nicely with red wine, fresh herbs, sweet oranges and a nice, big ol’ mason jar.*
*Step aside for this one, tiny wine glasses. Especially if you decide to add a bit of freshly brewed iced tea to your sangria. It’s entirely optional, but you will not find a summer drink that’s more porch-swing perfect!
Black Raspberry Sage Sangria
- For simple syrup:
- 1½ cups water
- 2 Tablespoons cane sugar
- 4–5 fresh sage leaves
- For sangria:
- 1 (1.5L) bottle red table wine
- 2-3 small oranges, sliced
- 1 bunch fresh sage
- 2 cups fresh black raspberries
- Optional: fresh brewed iced tea for mixing
- This sangria is made using an herb simple syrup, which you'll want to make first. To make syrup, combine water, sugar and sage leaves in a small saucepan over medium heat until it comes to a boil, muddling leaves to release flavor. Allow to boil over low heat until reduced to a thick syrup. Remove from heat, allow to cool.
- While syrup is cooling, place bunch of sage leaves in a large pitcher. (Leaving them attached or separating them is optional.) Pour in bottle of wine and simple syrup. Muddle leaves to release flavor. Add a few berries and muddle. Add remaining berries and leave whole. Add orange slices.
- To serve, pour into glasses straight or dilute with freshly brewed unsweetened iced tea.
- Flavors will develop as sangria sits, so get a jump on your party and make this ahead of time!
Don’t let the simple syrup scare you away. If you’ve never made one, you’ll be a pro in minutes. It all comes down to water, sugar and the flavor you choose (in this case it’s sage, but my all time faves are peppermint and thyme.)
Hammock, porch swing, rocking chair – you name it, now you’ve got the drink for it. Take a minute. You deserve it.