Blackberry apricot sangria Follow
3 apricots, sliced
2 Cups blackberries
3/4 Cup water
1/2 Cup sugar
1 bottle 750 ML Gallo Family Vineyards Pink Moscato (or any sweet white wine or zinfandel)
1/2 Cup cognac
1/8 Cup lemon juice, fresh squeezed
Start by making the blackberry syrup. Take 1 Cup of the blackberries with the sugar and water. Bring to a boil on the stove, lower to a simmer and simmer for 10 minutes. Take off the heat and strain through a mesh colander. Gently crushing the berries with a spatula but do not smash them. Sit aside and let cool.
Slice the apricots and add to a pitcher. Add the remaining ingredients along with the syrup. Gently stir, let chill in refrigerator at least for 2 hours.
Serve over ice and enjoy!