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Test Kitchen Approved

Blackberry Sangria

Blackberry Sangria

Blackberry Sangria

Recipe By Savory Spice Test Kitchen

Yields

5 servings

Prep Time

5 Minutes

Cooking Time

2 Minutes

Recipe By Savory Spice Test Kitchen

Sangria gets a floral twist with this gorgeous hibiscus and lavender infused summer sip.

Serving Suggestions

Serve over ice, making sure to get pieces of fruit in each glass. This recipe also works with using our Herbes de Provence Simple Syrup in place of the hibiscus-lavender syrup.

Recipe Notes

For non-alcoholic sangria, use white grape juice instead of white wine and and fresh squeezed orange juice in place of Cointreau. Top with club soda for a fizzy drink.

Ingredients

For hibiscus-lavender simple syrup:

1 cup water




For sangria:

1 bottle dry white wine

1/2 cup hibiscus-lavender simple syrup

1/4 cup Cointreau (or other orange-flavored liqueur)

1 pint fresh or frozen blackberries

1 orange, sliced in rounds, then quartered

Savory Spice ingredients in this recipe

  • Honey Powder

    Use dry honey as a sweetener, the same way you use liquid honey. Perfect in baked goods where liquid honey might affect consistency, like cakes, co...

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  • Hibiscus Flower

    Cranberry-like and slightly sweet in flavor. Edible hibiscus leaves are typically used to infuse hibiscus flavor into teas, drinks, or oils. These ...

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  • Lavender

    Lavender surprisingly has many uses in the kitchen. Sprinkle lavender in recipes for scones, cakes, or ice cream. Beautify desserts with a garnish ...

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Directions

For hibiscus-lavender simple syrup: Whisk honey powder and water together in a small saucepan. Bring mixture to a boil, stirring to make sure honey powder dissolves, and cook for 1 to 2 min. Remove from heat and add hibiscus and lavender. Cover and allow mixture to steep until room temperature, about 20 min. Strain and store in a sealed container in the refrigerator until ready to use. Use within 2 weeks.

For sangria: Mix all ingredients together in a pitcher and chill.