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.
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Table of Contents
- About Black Magic Sangria
- What’s in this Halloween sangria?
- What type of wine should you use?
- How long should you chill sangria?
- Can you use sparkling Rosé?
- How long can you leave out sangria?
- How long does sangria last?
- Notes & tips for this Halloween sangria
- More Halloween recipes
- Other fun drinks
- How to make black magic sangria
- Recipe Details
About Black Magic Sangria
Whether you call this black magic drink a sangria or an adult fruit 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 to your unique guests!)
If you’d like a dark and festive sangria (like the one pictured) with a tart bite, use a dry red wine like Pinot Noir. The red wine will give the sangria a beautiful hue and deepen the fruit’s shades.
Or if you’d like a more classically 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 purple sangria is bound to be a spooky and crafty addition to any party!
What’s in this Halloween sangria?
To serve up your own witchy sangria with delicious wine-infused fruit, you’ll need the following ingredients:
- Blackberries – A juicy fruit that adds tartness and a deep purple hue.
- Black grapes – Sweet fruit that contributes to the sangria’s color and adds a mild grape flavor.
- Black plums – These provide a sweet-tart taste and, when sliced, release their deep purplish hue into the mix.
- Cran-grape juice – A sweet and tangy juice that acts as the base, complementing the wine and intensifying the fruit flavors.
- Brandy – A strong liquor that gives the sangria depth and a bit of warmth.
- Raspberry liqueur – A sweet liquor that infuses the sangria with a hint of raspberry flavor.
- Red wine (Rosé or Pinot Noir) – The primary alcoholic ingredient; Rosé would make the drink sweeter and lighter, while Pinot Noir would add depth and a richer color.
- Powdered sugar – An optional ingredient to sweeten the drink if it’s too tart for one’s liking.
What type of wine should you use?
For this recipe, I’d recommend sticking to the two types of wine defined below, as they pair well with cran-grape juice.
- Pinot Noir – This will give the sangria a tart flavor and a dark, spooky look. And 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 to help cut the bite.
- Rosé – This will give you a lighter, sweeter, and more classic sangria taste, but the color of the sangria might be impacted.
How long should you chill sangria?
In most cases, sangria must be chilled to allow the fruit to work its magic, both in flavoring the sangria and absorbing the combination of juice and alcohol.
In the case of this sangria, chilling for a minimum of two hours should do – but if you use Pinot Noir, I’d recommend chilling for at least four hours. The extra time will give the fruit longer to saturate, and the black plums will take on a gorgeous hue from the Pinot Noir.
Can you use sparkling Rosé?
If you use Rosé, check to see whether it’s sparkling (carbonated). 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.
How long can you leave out sangria?
Sangria should be served chilled, so in most cases, you’ll take the sangria pitcher directly from the refrigerator and pour it into glasses. Once the pitcher is out of the fridge, you have around 30 minutes to an hour (depending on the surrounding temperature) before the sangria reaches room temperature.
For food safety, the sangria should only sit at room temperature for about 30 minutes. It’s best to always refrigerate sangria when it’s not being served.
How long does sangria last?
Once prepared, sangria can be stored in a pitcher in the refrigerator for up to five days.
Notes & tips for this Halloween sangria
- For an extra dose of color, you can add black or purple gel food coloring.
- To conjure up a little more magic in this sangria, try mixing in some edible silver shimmer dust.
- I couldn’t find the pitcher I used for the photos online, but this sangria pitcher set has a similar elegant vibe that would be a good fit for this drink.
- Like the skull swizzle sticks used in the photos? I found a similar set online here: skull swizzle sticks.
More Halloween recipes
Other fun drinks
How to make black magic sangria
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large pitcher, toss in the following ingredients: blackberries, black grapes, black plums, cran-grape juice, brandy, raspberry liqueur, and red wine.
Step 2 – Give everything a good stir and do a taste test. Depending on the type of wine you used, you may want to add a few tablespoons of sugar.
Step 3 – Chill!
Step 4 – Serve and enjoy!
Black Magic Sangria
- In a large pitcher, add blackberries, black grapes, black plums, cran-grape juice, brandy, raspberry liqueur, and red wine.1 cup blackberries, 1 cup sliced black grapes, 2 medium black plums, 2 cups cran-grape juice, 1/4 cup brandy, 1/3 cup raspberry liqueur, 750 milliliters red wine
- Stir ingredients together and do a quick taste test. Depending on type of wine you used, you might want to add 1-2 tablespoons of powdered sugar to sweeten to your tastes.2 tablespoons powdered sugar
- Let sangria chill in refrigerator for at least 2 hours before serving. If using Pinot Noir, chill for 4 hours.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.