MAKE THE BLACKBERRY SYRUP
This recipe makes between 1/2 to 3/4 cups of syrup, but you’ll only need 1/2 cup for the sangria. You can use more or less depending on your preferred sweetness. The extra syrup can be stored in the fridge and used for pancakes or ice cream—Delicious!

1. Cook the blackberries: In a medium saucepan, combine blackberries, orange zest, and sugar. Cook over medium heat for about 5 minutes until the blackberries break down and release their juices.
2. Smash and simmer: Smash the berries with a potato masher and continue to cook for another 5 minutes at low heat.
3. Strain: Pour the mixture through a fine-mesh strainer, pressing down to extract as much liquid as possible.
4. Add vanilla extract: Stir in the vanilla extract and store in a mason jar. Let it cool down and refrigerate.

TIP: Adding the Vanilla last and after the syruphas been cooked ensures a full vanilla flavor in this fruit syrup. Since most Vanilla is alcohol-based, it evaporates and cooks down when heated, losing much of its aromatic and delicious vanilla flavor.  

MAKE THE SANGRIA

1. Assemble the Sangria: In a pitcher or large jar, add the fresh fruits, wine, 1/2 cup of blackberry syrup, and brandy. Top with lemon-lime soda (or sparkling water for a less sweet taste). Stir well.
2. Serve and Enjoy: Pour over ice and garnish with additional fruit for a finishing touch. That's it! Your homemade Carrabba's Blackberry Sangria is ready to be enjoyed with friends and family!