Welcome to Sangria Saturday, where ever Saturday you will find a delicious sangria recipe to go with your weekend reading! Have a recipe of your own? Join the fun and leave us a comment or a link to your own post!
While not a classic sangria, this is a sangria-like drink made with a Beaujolais wine and cherry brandy that you'll need to start preparing three days in advance.
Beaujolais Cobbler with Raspberry Shrub
ACTIVE: 30 MIN | TOTAL TIME: 5 HR | SERVINGS: MAKES 20 DRINKS | TIME: 3 DAYS MACERATING
- 2 1/2 pints raspberries (1 1/4 pounds)
- 3 cups sugar
- Finely grated zest of 4 lemons
- 10 ounces red wine vinegar
- 8 ounces water
- 12 mint sprigs
- Two 750-milliliter bottles Beaujolais wine
- 20 ounces cherry brandy
- 16 ounces fresh lime juice (2 cups, from about 12 limes)
- Orange wheels, for garnish
- Combine 2 pints of the raspberries with 2 cups of the sugar and the lemon zest and mix thoroughly in a bowl. Cover and refrigerate for 3 days.
- Stir the vinegar into the raspberry mixture and strain the raspberry shrub through a fine sieve into a 1-quart glass jar.
- In a small saucepan, bring the water to a boil with the remaining 1 cup of sugar over moderately high heat, stirring to dissolve the sugar. Remove from the heat and add the mint sprigs. Let cool to room temperature. Discard the mint sprigs.
- In a large bowl or pitcher, combine the Beaujolais, cherry brandy, lime juice, 1 1/4 cups of the raspberry shrub and 1 1/4 cups of the mint syrup; reserve the rest of the raspberry shrub and mint syrup for another use. Refrigerate the cobbler until well chilled, about 4 hours.
- Serve the cobbler in collins glasses over ice, garnished with orange wheels and the remaining 1/2 pint of raspberries.