Blackberry Mojito Sangria |Cooking With Amanda

I can't believe I'm going to say this, but this winter was actually quite nice - at least for those of us living on the East Coast! It was unseasonable warm, with a number of spring-like days teasing us throughout the season, making me ready to go for the official start of spring even more than usual.

It's been so warm in fact, that I've already spotted the first bulbs popping up weeks ahead of schedule. These "warmer" temperatures and the promise of flowers dotting the sidewalks soon has put me in the mood for lighter foods and cocktails. I'm done with the heavy winter comfort foods, bring me greens, asparagus, rhubarb and the first inkling of berries of the season.

It's time to shed the winter coats and step outside again for picnics and barbecues!

What says let's get together for an outdoor party more than sangria? What I love about sangria is that flavor combinations are endless.

This blackberry mojito sangria is actually combining two drinks into one, for a cocktail that is light and fresh for the season. It's filled with plenty of fresh blackberries, mint, lime, a healthy splash of rum and dry white wine. This is the perfect cocktail to sip on all afternoon long.

Traditionally mojitos are made by muddling mint leaves, lime juice and sugar together before finishing with white rum and club soda. This sangria incorporates most of the mojito ingredients, except swapping out our cane sugar for agave to make a cocktail that's a little less sweet. But it lets the other ingredients shine on through.

Next up is mixing in our wine and letting it all marinate together for a few hours before serving. By letting the sangria sit the ingredients have time to blend together for a refreshing, gorgeously hued cocktail.

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Blackberry Mojito Sangria Recipe

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Ingredients

6 ounces Fresh Blackberries, plus more for garnish
30 Mint Leaves, approximately, plus more for garnish
4 Limes
1/3 cup Light Agave
1/2 cup White Rum
1 bottle Dry White Wine
Club Soda
Ice Cubes

Directions

Add the blackberries, mint, juice of 2 limes and agave to a pitcher and muddle until the blackberries release their juices and the mint is fragrant.
Stir in the white rum and wine and slice the remaining two limes to add to the pitcher.
Let the sangria sit in the refrigerator for at least an hour before serving.
When ready to serve, fill the pitcher with ice and top with club soda.
Serve in glasses garnished with additional mint leaves and blackberries.