This spooky blackberry Halloween sangria is made with red wine, orange liqueur, blackberry brandy and fresh fruit. And a ghostly garnish made from pears is the perfect finishing touch.
Prep Time 15 minutesminutes
Chilling Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 106-ounce glasses
Author Wanda Simone
airtight container or plastic wrap
2pintsblackberriesplus more for garnish if desired
2orangesplus more for garnish if desired
3pearsplus more for garnish if desired
1.5liter bottlered wine
1packagefrozen blackberriesoptional for serving
Slice one pear and both oranges, and add to a pitcher with the blackberries.
Pour the wine and liquors into pitcher.
Slice the remaining 2 pears from top to bottom. Discard the middle section that has seeds.
Use a paring knife to cut each slice into a ghost shape and add holes for eyes and mouth.
Add a few of the pear ghosts to the top of the pitcher.
Put the rest of the ghosts in an air tight container (or wrap in plastic wrap) and store in the refrigerator until ready to serve. Sprinkling them with a lemon juice will prevent them from turning brown.
Refrigerate the sangria for at least 2 hours or up to 24 hours.
To serve, put frozen blackberries (or ice) in the glass, add fresh fruit (if desired), pour in the sangria and float a ghost pear on the top.
A dry red wine is traditional for sangria, but use whatever wine you like.
If you are going to be soaking the fruit for more than 2 hours, you will want to peel the oranges. Otherwise the rind can add a bitter flavor to the sangria.
Do not add ice to the pitcher as it will water down the drink.
Serving the sangria with frozen blackberries instead of ice will add more blackberry flavor and color as they thaw.