About Black Magic Sangria
Whether you call this black magic drink a sangria or a purple punch, it’s bound to be a hit with its deep fruity flavor and festive look.
And the best part about this sangria?
It’s easy to customize to fit the theme of your party (and guests!)
I originally found this recipe in Good Housekeeping magazine, and in their instructions, they were a little vague on a few key ingredients. And by “key” I mean the wine and the juice – which, in my humble opinion, are the most important parts of a good sangria.
I’m totally on board with taking a free-spirited approach to a recipe, but at the same time, we’re talking about wine here. Wine is temperamental. Even a “bad” wine can still be glorious if you pair it with the right foods and flavors. And on the flip side of that, a “good” wine can be disastrous when paired with the wrong flavors.
So without much to go on, I made two batches of this sangria and did a little taste testing.
Yes, that’s right – I had two whole batches of homemade sangria sitting in my fridge that I was required to drink.
It was so rough. Just awful. Oh, the suffering I went through to bring you this recipe.
Weirdly enough, The Husband did not complain.
So when it comes to this sangria, I can give you two solid options given my (very limited!) wino experience:
If you’d like a dark and festive sangria (like the one pictured) that has a bit of a tart bite, use a dry red wine like Pinot Noir. The red wine will give the sangria a beautiful hue and will deepen the shades of the fruit.
OR if you’d like a more classicly sweet sangria, go with a Rosé or another light and fruity red. The sangria won’t be as deep in color, but the dark fruit will be more visible, giving it a different (but equally cool) magic vibe.
But no matter which wine you pick, this sangria is bound to be a spooky and crafty addition to any party!
Notes & tips for this Halloween sangria
- I couldn’t find the pitcher I used for the photos online, but in my searches, I simply fell in love with this sangria pitcher set. It’s on my Christmas list!
- Like the skull swizzle sticks used in the photos? I got them on discount last year but found a similar set online here: skull swizzle sticks.
- I mentioned this above, but for this recipe, I recommend using two different types of red wine: Pinot Noir (for a tart taste and dark look) or a Rosé (for a lighter, more classical sangria taste). These two wines work so well because they typically pair with cranberry, which goes with the cran-grape juice in this recipe.
- If you really want to use Pinot Noir but are hesitant about the “tart” taste, you can always add 1-2 tablespoons of powdered sugar or simple syrup.
- Another note about Pinot Noir: If you use this wine, I recommend chilling the sangria overnight. This will give the fruit time to really saturate in the wine. Plus, the black plums will take on a really pretty hue!
- If you use the Rosé, check to see whether it’s carbonated or not. If it is, decide whether you want the sangria to still have some of that carbonation when served. If so, you may want to mix the fruit and fruit juice on their own, allow them to chill for the allotted time, and then add the Rosé to the sangria only after it’s been poured into serving glasses.
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Black Magic Sangria
This black magic drink is a purple punch mixed with blackberries, black grapes, and black plums. Can be made tart (like a witch!) or spellbindingly sweet.
In a large pitcher, add blackberries, black grapes, black plums, cran-grape juice, brandy, raspberry liqueur, and red wine.
Stir ingredients together and do a quick taste test. Depending on the type of wine you used, you might want to add 1-2 tablespoons of powdered sugar to sweeten the taste.
Let sangria chill in the refrigerator at least 2 hours before serving. If using a Pinot Noir, chill for at least 4 hours.