Photo by Shayna Douglas
We often think of red when we think of sangria, perhaps, especially at Christmas. And yet, my favorite sangrias, even when visiting Barcelona itself, are the white ones.
So, today, in celebration of National Sangria Day, I share with you my Sparkling Sangria recipe from back in 2006. In most locales, you’ll likely need to opt for frozen Bing cherries, but the results will be fruity decadence!
Sparkling Sangria
1 c sweet or Bing cherries, pitted & halved & frozen
1 c each: blueberries and raspberries, fresh or frozen
1 c quartered small strawberries, fresh or frozen
2 c chopped, peeled nectarine (or peach)
1/3 c Peachtree liquor
1 c peach juice (or can use apricot)
1 (750-mil) chilled prosecco (or other sparkling white wine of your choice)
Combine fruit and liquor in large pitcher. Refrigerate for at least 2-4 hours or overnight. Before serving, stir in peach juice and wine. Serve immediately, garnished with the fruit of your choce. Makes about 10 cups.
KISS Tip: Pre-make peach juice ice cubes with berries frozen in each… or for color at Christmas, use cranberry juice in the cube trays or a mixture of cranberry and peach juices.
