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A few summer’s ago, one of my dear friends, Erin, brought Rosemary Blueberry Sangria to a summer barbeque. Ever since then, every time I want to make sangria, I think about Erin’s drink of fabulousness. Last weekend, I was in charge of red wine sangria for a baby shower and got ahold of the Blueberry Rosemary Sangria recipe.
Want to make some too (YES! You do! Seriously- you should probably take your computer to your kitchen with you right now to check if you have blueberries, lemons and rosemary)?
4 cups water
3 cups frozen blueberries
2 cups sugar or to taste
3-4 large lemons, halved
5 sprigs rosemary
1 bottle (750 ml) red wine (a blended wine, just whatever is cheapest)
1 bottle sparkling lemonade
First, make the rosemary blueberry syrup (directions below). Then add one bottle (750 ml or about 3 cups) of red wine, 1 bottle of sparkling lemonade and some blueberries and lemons to serve.
TO MAKE THE SYRUP- Put water, blueberries, lemons and rosemary in a pot and bring to a boil. Once boiling, pour in sugar and stir until dissolved then reduce heat to simmer 20 minutes. At this point, taste and see if you prefer more sugar or lemon to be added. Let cool about 10 minutes.
Strain over a large bowl with pour spout and mash the fruit to get all the juice out. Let the juice cool completely.
Then pour juice, one bottle wine and one bottle of sparkling lemonade into a pitcher and refrigerate. Serve in glasses over ice.
To make a nonalcoholic version, mix the syrup with a sparkling juice of some kind (at about a 1:1 ratio), chill and serve.