Blackberry Peach Sangria

Who can resist a pitcher of sangria bursting with fresh-picked summer fruits? This Blackberry Peach Sangria recipe will make you want to park yourself on the patio and put your feet up!

 This week, I made my sangria with fresh picked Eckert’s blackberries. With the end of blackberry season, looming I will be freezing lots of blackberries this week. I want to make sure I have plenty of blackberries and peaches in the freezer so I can make this recipe out of season too!

 By the way, blackberries are one of the easiest fruits to freeze. Start by rinsing and gently patting dry your berries. Place them on a parchment or wax paper lined rimmed pan, making sure to leave space between each berry. Then place the pan in the freezer for at least 24 hours. Remove pan and place frozen berries in a zip top bag or an air tight container marked with the date. Pull them out by the handful or the bag for use in smoothies and recipe like this one!!

Want to make this recipe kid-friendly? Follow the same directions without the wine. In fact, this recipe was developed by Eckert’s kids class cooking instructors. It was called a berry spritzer and our kid cooks adored it!!

 Drink well this summer,

Angie

Ingredients

15 fresh Eckert’s blackberries, cut in half
Eckert’s peaches, peeled & cut in chunks
1 kiwi, peeled & cut in pieces
1/2 bottle inexpensive Pinot Grigio or Reisling, chilled
1 1/4 cup lemon-lime soda, chilled
½ cup orange juice, chilled
½ cup lemonade, chilled
½ lemon, juiced
Mint leaves, optional

Directions

Place fruit in a punch bowl or large pitcher. Pour in wine, lemon-lime soda, orange juice, lemonade and fresh lemon juice. Gently stir. Serve in a jam jar over ice. Garnish with mint leaves. Serve immediately or refrigerate and serve within 4 hours for best flavor. Makes 8 servings.