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Dark & Stormy Sangria

by , Certified Sommelier, Amusée, Twin Cities, Minnesota

Dark & Stormy Sangria

Makes about 2 quarts

  • 2 cups blackberries
  • 2 cups raspberries
  • 2 cups black cherries, pitted
  • 3 cups red grapes
  • 2 cups blueberries
  • 3 cups strawberries, some whole and some halved
  • 2 cups plums, sliced
  • 4 to 6 whole star anise
  • ¼ cup black and pink peppercorns (mixed)
  • 4 to 6 sprigs fresh rosemary
  • 2 (750-mL) bottles Australian Shiraz or Washington Merlot
  • Few drops of black cherry bitters (optional)

Combine all ingredients in a large beverage dispenser, pitcher, or jar and let rest overnight in the refrigerator. Serve over ice with fresh sliced fruit for garnish.

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