Okanagan fruit sangria from The Okanagan Table: The Art of Everyday Home Cooking (page 239) by Rod Butters

  • blackberries
  • brandy
  • Show all ingredients...

  • EYB Comments

    Allow to infuse for at least 24 hours. Can substitute dry white wine for dry red wine, and apricot nectar or pear nectar for peach nectar.

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Notes about this recipe

  • Eat Your Books

    Allow to infuse for at least 24 hours. Can substitute dry white wine for dry red wine, and apricot nectar or pear nectar for peach nectar.

  • mjes on September 08, 2021

    This sangria is built on the infusion of fruit into wine (lemon, lime, orange, apple, pear), the inclusion of a fruit nectar (peach, apricot, or pear) finished with brandy, ginger ale, and topped with candied blackberries. This is an exceptionally good sangria.

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