Where I live it’s still cold, which means that we don’t have local fresh fruit, of course. In this recipe, I used frozen fruit left from last year’s preserving of the summer’s bounty. This recipe is easy, practical, and budget friendly!
Serves 20 (in a 10 oz. rocks glass filled halfway with ice)
2 cups frozen blackberries2 cups sour cherries1 ½ cup Elderflower Liqueur (available in a small size behind the counter at most liquor stores, I prefer St. Germain)1 ½ cups sugar1 lemon, diced small but not peeled3 (750 milliliter) bottles dry white wine (I like Sauvignon Blanc), chilled3 cups club soda
One day before serving (or more is fine, too), combine 2 cups blackberries, 2 cups sour cherries, and 1 ½ cup Elderflower Liqueur with 1 ½ cup sugar and stir. Cover and place in the refrigerator for a day or more to let the flavors combine.
When you are ready to serve, using a gallon pitcher or jug, combine fruit and liqueur mixture with 3 bottles of wine and the lemon. Shake vigorously to combine. Just before serving, add the club soda and stir with a wooden spoon for at least two minutes. Pour into a pitcher, which can be refilled as needed from the gallon jug.
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