Nothing tastes better on a sunny spring day than this fruity sangria recipe. Made with a blend of red wine and ice tea, and loaded with blackberries and orange slices, this will be a refreshing treat for your guests.
Nutrition per serving may change if servings are adjusted.
1 (750 milliliter) bottle red wine, such as Zinfandel
1 18.5-ounce bottle unsweetened iced tea, chilled
¼ cup sugar (see Tip)
2 (6 ounce) containers fresh blackberries
1 orange, thinly sliced
2 7.5-ounce bottles blackberry sparkling water, such as Hint® Fizz or plain sparkling water, chilled
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.
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.
Serve wine mixture over ice, if desired and garnish with remaining blackberries and mint leaves. Top each with about ½ cup sparkling water.