A refreshing blend of blackberry syrup, dry Italian wine, fruit juice, liqueur, and a splash of Sprite—this Carrabba’s blackberry sangria is the perfect summer sip.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
The first time I tasted Carrabba’s blackberry sangria, I wasn’t even planning to order a drink. It was one of those sweltering summer evenings when your clothes stick to your skin, and your brain starts negotiating with the sun. A friend insisted I try it, swearing it was “basically summer in a glass.” One sip in, and I was hooked. I remember laughing more than usual that night, probably because the sangria was just that good—or maybe because we all had that same blissful buzz that comes from cold drinks and warm nights. Since then, this drink has become my go-to for gatherings or solo unwinding, and let’s be honest—it always disappears faster than expected.
Why You’ll Love This Carrabba’s Blackberry Sangria
This isn’t just a drink—it’s a vibe. Carrabba’s blackberry sangria has that sweet, slightly tangy charm that makes it the life of any party. First, there’s the deep berry flavor that tastes like something plucked straight from a summer garden. Then comes the gentle buzz from Italian wine and liqueur, mellowed with fruit juices and bright citrus. It’s ridiculously easy to make in big batches (hello, lazy host win!) and customizable depending on your mood. Want it more sparkly? Add ginger ale or Sprite. Want it stronger? Hello, Brandy. It’s the kind of sangria that tastes fancy without trying too hard—and that’s what makes it unforgettable.
Ingredients Notes
This recipe keeps things simple but gives you enough wiggle room to make it your own. Here’s a breakdown of the essentials:
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Blackberry syrup: This is the soul of the sangria—rich, dark, and sweet. Use store-bought or make it from scratch with blackberries, sugar, and water if you’re feeling fancy.
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Italian wine (Bisanzio or any sweet red): Opt for something light and slightly sweet. Bisanzio is traditional, but any affordable red with fruit notes will do.
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Italian liqueur: Adds a touch of depth and warmth. No need to overthink it—just grab what you’ve got.
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Sprite or ginger ale: For that fizzy, refreshing finish in each glass. It balances the stronger flavors and adds some sparkle.
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Fruits for garnish: Blackberries, lemon, orange, and lime slices aren’t just pretty—they soak in flavor and make every sip pop with citrusy brightness.
How To Make This Carrabba’s Blackberry Sangria
Making this sangria is almost as relaxing as drinking it. It does require a little patience (hello, chilling time), but trust me—it’s worth the wait.
Step 1: Grab a large mason jar or pitcher—go big or go home. You want plenty of room for stirring and chilling.
Step 2: Pour in the blackberry syrup, your choice of dry Italian wine, and that splash of liqueur. Add cranberry juice if you’re following the original variation. Give it a gentle stir to combine.
Step 3: Now comes the patience part—place your concoction in the fridge for at least 2–3 hours. This allows the flavors to meld and chill properly. Overnight is even better if you can resist the temptation.
Step 4: When it’s go-time, take wine glasses and pour 2 ounces of Sprite or ginger ale into each, along with a few ice cubes.
Step 5: Fill the glasses with your chilled sangria mixture, top with slices of fresh fruit (blackberries, lemon, and orange are musts), and serve immediately. Pro tip: serve with a smug smile because you just became everyone’s favorite bartender.
Storage Options
Sangria actually loves the fridge. If you’ve got leftovers (rare, but hey), transfer them to a sealed container and refrigerate for up to 3 days. The flavors may even deepen a bit more overnight. Just avoid leaving fruit slices in too long—they can start to break down and turn mushy. If you know you’re making it ahead, consider adding the fruit just before serving. Oh, and don’t freeze it—it’s not a popsicle party.
Variations and Substitutions
You can absolutely riff on this base recipe and tailor it to your vibe. Here’s how:
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Use ginger ale instead of Sprite: It adds a bit of spicy zip that plays beautifully with the blackberry.
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Swap red wine for white or rosé: Lighten it up with a crisp white or make it blush with a fruity rosé.
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Try brandy instead of Italian liqueur: Brandy gives it a deeper warmth and a slightly more traditional sangria flair.
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Add other fruits: Cherries, peaches, or strawberries bring even more fruity depth.
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Make it non-alcoholic: Use grape juice in place of wine and a flavored sparkling water instead of liquor. Still delicious, still summery.
What To Serve With This Carrabba’s Blackberry Sangria
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Pair this drink with something that can soak up the sweetness and keep the good vibes going.
Here’s what goes great with it:
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Mini charcuterie skewers: Because who doesn’t love cheese and cured meat on a stick? The saltiness balances the sweet sangria.
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Caprese salad: Fresh mozzarella, tomatoes, and basil add a bright, herby contrast.
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Grilled chicken sliders: Light but satisfying. They’re perfect for nibbling between sips.
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Berry shortcake: If you’re leaning dessert-y, this is your best friend. It mirrors the blackberry and citrus notes in every bite.
FAQ
Q: Can I make Carrabba’s blackberry sangria ahead of time?
A: Yes, and honestly, you should. It tastes better when chilled for a few hours or overnight. Just hold off on adding the fizzy part and fresh fruit until serving.
Q: What’s the best wine to use for this sangria?
A: Any sweet or semi-sweet Italian red wine works. Bisanzio is a great choice, but you can also go with Garnacha, Pinot Noir, or even a good boxed red (we won’t judge).
Q: Is it okay to swap out the blackberry syrup?
A: If you don’t have it, you can make your own by simmering blackberries with sugar and water. Or try raspberry syrup for a twist. Just don’t skip the fruity sweetness—it’s the backbone of the drink.
Carrabba’s Blackberry Sangria
Ingredients
- 6 ounces blackberry syrup
- 7.5 liters Bisanzio Italian wine or any sweet Italian red wine
- 3 ounces Italian liqueur
- 15 –20 ounces Sprite approximately 2 ounces per glass
- Blackberries halved (for garnish)
- Lemon slices to taste
- Orange slices to taste
- Additional fruit pieces optional, for garnish
Equipment
- Large mason jar or pitcher
- Long-handled mixing spoon
- Measuring cups
- Wine glasses
- Refrigerator
Instructions
- Step 1: Select a large container such as a mason jar or large pitcher suitable for mixing and chilling beverages.
- Step 2: Pour the blackberry syrup, Bisanzio Italian wine, cranberry juice (if using), and Italian liqueur into the container.
- Step 3: Using a long-handled spoon, stir the ingredients together thoroughly until well combined.
- Step 4: Cover the container and place it in the refrigerator. Allow the sangria to chill for 2 to 3 hours to allow the flavors to meld.
- Step 5: When ready to serve, prepare each wine glass by adding 2 ounces of Sprite and a few ice cubes.
- Step 6: Pour the chilled sangria mixture into each glass and stir lightly to blend.
- Step 7: Garnish with blackberries, lemon slices, orange slices, and any additional fruits as desired. Serve immediately.
Notes
Ginger ale can be used in place of Sprite for a spicier finish.
Add fresh fruit just before serving to maintain texture.
