Labor Day might have come and gone but the temperatures are still saying "summer".
We love to sit outside in the evenings watching our chickens free range - and what better way to relax than with a thirst-quenching beverage?
Traditional sangria uses wine and fruit to create a delicious pairing, so I decided to experiment with mixed berries and mint - both of which we grow on our farm and have plenty of throughout the summer.
Juicing is a great way to retain the nutrients and fiber in any fruit or vegetable, so I decided to juice some of the homegrown berries we picked from our berry patch and I had frozen earlier this summer.
Then I added some fresh mint along with few more ingredients, and created a sparkling mixed berry sangria as a fun twist on a traditional sangria recipe.
Enjoy!
Scroll to the bottom for the printable recipe card.
Sparkling Mixed Berry Sangria with Mint
2 bottles red wine ( I chose Cherry on Top for it's jammy, berry goodness)
3 cups mixed berries, fresh or frozen (blueberries, raspberries, blackberries, etc.)
1/2 cup fresh mint leaves, crushed or ripped a bit to release the mint oils
1/2 cup simple syrup*
1 oz Chambord or blackberry liqueur
12 oz club soda
Additional whole berries and mint leaves for garnish
Juice 2 cups of the berries, using a juicer, food processor, blender or even a mortar and pestle (strain the seeds if you aren't using a juicer) to retain all the yummy goodness and reserve the remaining cup of berries.
Mix all the berries along with the mint, simple syrup and liqueur in a large pitcher and chill for several hours or overnight.
When ready to serve, add the club soda and serve over ice in glasses with additional mint leaves and berries as garnish.
Makes one pitcher of cocktails.
*Note: To make simple syrup, simmer equal amounts sugar and water in a saucepan over low heat until the sugar is dissolved and combined, stirring occasionally. Cool and refrigerate. Simple syrup lasts several weeks in the refrigerator.
