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Blackberry Sangria



For the syrup, in a medium saucepan* combine 2 cups of the berries, the sugar, water, and a dash of salt.
Bring to boiling; reduce heat and simmer 10 minutes stirring occasionally.
Remove from heat; cool slightly.
Strain through a colander, pressing gently without crushing the fruit; discard berries.
Cool syrup.
For sangria, in a gallon jar or pitcher combine the blackberry syrup, rose wine, cognac, lemon juice, fruit, and a few sprigs of basil, if desired.
Cover and refrigerate 4 to 24 hours.
Serve with ice, additional fruit, and basil.
Makes 13 cups (26, four-oz.
*Test Kitchen Tip: Use a nonreactive saucepan, such as Teflon-lined, enamel, stainless steel, or silver.
The acid in the berries may react with metal.