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    Blackberry, orange and rosemary sangria

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    Blackberry, orange and rosemary sangria

    • Preparation time: 10 minutes, plus cooling
    • Cooking time: 10 minutes
    • Total time: 20 minutes, plus cooling

    Makes: about 1 litre


    300g blackberries
    200ml orange juice
    4 sprigs rosemary
    5 tbsp light brown soft sugar, plus extra to taste
    1 orange, quartered and sliced
    1 lime, sliced, plus extra lime juice to taste
    750ml red wine
    75ml brandy


    1. Put ½ the blackberries in a blender with the orange juice and whizz until smooth. Strain through a sieve into a pan, pressing out as much liquid as possible; discard the pulp. Add the rosemary and sugar to the pan and bring to the boil. Remove from the heat and set aside to infuse until the mixture is cool, then discard the rosemary sprigs.

    2. When ready to serve, put the slices of orange and lime in a large jug with the remaining blackberries. Pour in the red wine, brandy and blackberry and orange mixture. Top up with plenty of ice, stir to combine and taste to see if it needs more sugar or a squeeze of lime juice. Serve straight away.

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    This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue


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