A light and crisp white sangria with blackberries and rosemary is just perfect for the warm summer nights.
A certain sign and kind of proof that I am finally growing up I is the change of my taste. Nothing could have been sweet enough and I had been able to enjoy bags of candies without any side effects. Nowadays the very thought of this sugar loaded stuff hurts my stomach and gives me a toothache. My first experience with coffee or even wine went along with a sugar high because both had been judged as too bitter and I improved them with tablespoons of sugar. Although taste for sweets is different now I still appreciate donuts and cupcakes but prefer less sweet fruit tarts.
If it comes to wine, it has to be at least a dryer version of semi-sweet and that also reflects the kind of sangria I prefer. Forgotten are those bottles labeled “Sangria” in colorful letters, which also translates into headache, containing a potpourri of red wine from the bottom of barrels from all other the world. Homemade is the best, and that’s also true for this white sangria with blackberries and rosemary.
white sangria with blackberries and rosemary
Sweet blackberries combined with fresh rosemary, a light and dry white wine and orange liqueur makes the best sangria in my books! Make sure all ingredients are chilled and the flavors have some time to mingle.
- 340 g / 12 oz. blackberries, picked over and rinsed
- 1 (750 ml) bottle white wine
- 80 ml / ⅓ cup Cointreau, triple sec or other orange liqueur
- 1 stalk of fresh rosemary - 2 more stalks of rosemary for decoration
- Combine blackberries, wine, liqueur and one stalk of rosemary in a pitcher. Keep chilled for 2 – 24 hours.
- Cut the remaining stalks of rosemary for decoration. Serve with ice cubes on hot days.