Thirsty Thursday

I am heading out shortly for a little mexicali dinner and the temperature in Rochester today reached a balmy 54'! That's practically a heat wave in these here parts these days! In honor of both things, today I am posting a Sangria recipe. Who cares if it's premature?
Mmmm....
                               Blackberry Sangria

• *4 cups fresh blackberries
• *3/4 cup sugar
• *1 1/2 cups water
• *2 750-ml. bottles rosé wine
• *1 cup cognac
• *1/4 cup lemon or lime juice
• *3 cups sliced peaches and/or plums
• *Fresh basil sprigs (optional)

1. 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.
2. For sangria, in a gallon jar or pitcher combine the blackberry syrup, rosé wine, cognac, lemon juice, fruit, and a few sprigs of basil, if desired. Cover and refrigerate 4 to 24 hours.
3. Serve with ice, additional fruit, and basil. Makes 13 cups (26, four-oz. servings).
4. OLE! (props to Better Homes and Gardens for this 5 star rated recipe!)