Blackberry Sangria
Sangría de Mora
Start with 6 lbs frozen whole blackberries in a cambro
Defrost for 1 hour, then cover with two quarts of vanilla simple syrup.
Infuse for 1 hour
Add:
8 quarts rosé
1.75 liters vodka
0.5 liters lemon juice
5 tbs Vinegar Reduction (this is the kitchen “balsamic reduction” in a plastic bottle)
3 tbs salt
1 bottle (64 oz) cranberry juice
Combine above ingredients and mix thoroughly.
Use the robot coupe hand blender to mix. Only use it for a few short bursts so that there are still some decent size pieces of berry that are visible to the eye.
Portion into quart containers. Make sure to keep stirring while portioning so that the pulp is evenly distributed. Label, date, and store refrigerated.
Shake quart container before pouring and ensure there is some blackberry pieces in the glass.
No garnish.