Recipe Image

Blackberry Tea Sangria

  • 20 m
  • 4 h 20 m
Diabetic Living Magazine
“A fruity twist on a summer cocktail, this blackberry tea sangria will be a surefire hit at your next summer BBQ.”


    • 1 (750 milliliter) bottle bottle red wine, such as Zinfandel
    • 1 18.5-ounce bottle unsweetened iced tea, chilled
    • ¼ cup cup sugar (see Tip)
    • 2 (6 ounce) containers fresh blackberries
    • 1 orange, thinly sliced
    • Mint leaves
    • 2 (7.5 ounce) cans blackberry sparkling water, such as Hint Fizz or plain sparkling water, chilled


  • 1 In a large saucepan combine the wine, tea, and sugar. Cook and stir over medium-high heat just until sugar is dissolved. Remove from heat and let cool completely.
  • 2 In a large pitcher combine half the blackberries and the orange slices. Use a muddler or the handle of a spoon to coarsely mash the fruit. Add the wine mixture. Cover and chill for at least 4 hours or up to 24 hours.
  • 3 Serve wine mixture over ice, if desired, and garnish with remaining blackberries and mint leaves. Top each with about ½ cup sparkling water.
  • Tip: Sugar substitute is not recommended.
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