Have you noticed that 99.9 % of my drinks and cocktails are sangrias? Oh well! A girl needs to do what a girl needs to do! Sangria is always my first go-to when I even consider whipping up a cocktail at home. I love the simplicity and ease of how you can just dump everything in a pitcher, stir it up and you are all set to go. This Harvest Berry Sangria highlights all the wonderful flavors going on around us right now. Fresh picked apples, crisp and bright pears, juicy blackberries and a hint of basil make this sangria a Fall delight.
When I was growing up, I would always choose to draw a pear when our art teacher told us to draw a piece of fruit. I don’t know why I couldn’t choose something normal like an apple, but I guess I just needed to be that much extra. Have you ever drawn a pear? SO much better than drawing an apple. Don’t worry, I’ve always been a little weird. Point of the story being: pears are much more enjoyable to draw than apples. Sometimes life just goes that way.
This Harvest Berry Sangria is perfect for this time of year! Whip up a batch, let it cool in the refrigerator, pour some glasses of sangria and then you have a happy crowd around you. If you are not a fan of the taste of basil, it can easily be subbed out for an herb of your choice (maybe rosemary or thyme), or left out completely. Be careful when you are muddling the blackberries, though, because they can be quite juicy and stain your clothes or towels if your not careful! I may or may not be speaking from experience.
Another great quality about this sangria recipe is that it can be made up to a day or two in advance to serving. When all the ingredients get to sit together, it just makes it even better!
Harvest Berry Sangria
- 12 oz blackberries
- 1 large Gala apple, thinly sliced
- 1 green Bartlet pear, thinly sliced (try to not use a ripened one as it will disintegrate)
- 1 tablespoon chopped, fresh basil
- 1 bottle Moscato wine
- 2 cups lemon-lime soda
- 3/4 cup pear vodka
- In a small bowl, muddle half of the blackberries with the chopped basil. A back of a spoon can be used to do this. Muddle until there are no large chunks of blackberries. Strain the mixture to get rid of any blackberry seeds and set aside.
- In the bottom of a large pitcher, combine the apple, pear, fresh blackberries and the muddled blackberries. Pour in the Moscato, lemon-lime soda and pear vodka. Stir gently to combine.
- Refrigerate for at least 30 minutes and up to a day in advance prior to serving. If you are going to wait awhile to serve the sangria, add the lemon-lime soda just prior to serving to maintain the fizz aspect of the sangria.