Blackberry and Rose Water White-Lillet Blanc Sangria


serves 6

750 ml dry white wine, chilled

1 cup Lillet Blanc, chilled

1/4 cup Blackberry-Rose Syrup, recipe follows

1 sweet apple, diced

frozen blackberries (not thawed), to serve

rosemary sprigs, to garnish

Combine wines, syrup, and diced apple in a serving pitcher. Stir to combine. To serve, add two ice cubes and a handful of frozen blackberries to a wine glass. Pour in sangria and garnish with a sprig of rosemary.

Blackberry-Rose Syrup

1/2 cup sugar

1/2 cup water

1/2 cup frozen (or fresh) blackberries

1/8 tsp rose water

Dissolve sugar into water, stirring occasionally, in a small pot over high heat. Bring to a boil and immediately add berries. Bring back to a boil, cover, and reduce heat to low. Cook at a low simmer for 30 minutes. Strain, reserving stewed berries for another purpose. Stir in rose water and let cool before using. Store leftover syrup in the refrigerator.