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Test Kitchen Approved

Blackberry Sangria

Recipe By Savory Spice Test Kitchen

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 cups water




For sangria:

1 bottle dry white wine

0.5 cups hibiscus-lavender simple syrup

0.25 cups Cointreau (or other orange-flavored liqueur)

1 pints fresh or frozen blackberries

1 orange, sliced in rounds, then quartered

Savory Spice ingredients in this recipe

  • Honey Powder

    Honey powder, like liquid honey, can be used as a sweetener or flavoring. In powder form, the consistency is much easier to maintain, making it per...

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  • Lavender

    Native to the Mediterranean, lavender is mainly cultivated in France and England but grows all around the world. Lavender has a sweet, floral aroma...

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  • Hibiscus Flower

    There are more than 200 species of hibiscus, but we carry only the edible kind! Hibiscus is a flowering plant from the Malvaceae family, native to ...

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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.