Recipes Desserts Fruits and Nuts Berries in Sangria Syrup with Ricotta Cream

Berries in Sangria Syrup with Ricotta Cream

Berries’ bright jewel hues of red, purple and blue signal their powerful antioxidant punch. Naturally sweet, berries are a delicious way to add more nutrition to your menu. If bought or picked fresh, eat them as soon as you can because fresh berries are delicate and perishable. Off-season, find good-quality frozen berries.


  • 1 large orange 
  • 1 1/2 cups dry red wine 
  • 1/2 cup plus 2 Tbs. sugar 
  • 2 cups mixed raspberries, blueberries and/or blackberries 
  • 8 oz. part-skim ricotta cheese 
  • 1 Tbs. Grand Marnier 
  • 1/4 tsp. vanilla extract 


With a paring knife, cut two 2- to 3-inch strips of zest from the orange. Using the fine rasps of a handheld grater, remove another 1 tsp. zest and set aside.

In a small saucepan over medium heat, combine the wine, the 1/2 cup sugar and the zest strips, stirring until the sugar dissolves. Boil until the liquid is reduced to about 1 cup, 10 to 15 minutes. Let cool, then remove and discard the zest strips. Put the berries in a bowl and pour the liquid over them.

In a food processor, combine the ricotta, Grand Marnier, vanilla, grated zest and the 2 Tbs. sugar and process until smooth.

Spoon the berries and syrup into 4 bowls or goblets and top each with a dollop of the ricotta mixture. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).