During the summertime one of my favorite drinks to whip up for BBQs is sangria. Now mind you, the sangria that I make is no frou-frou lightweight cocktail garnished with some ma'am, it's a knock-you-on-your-butt weapons grade sangria. Sure there's some fruit in it but a good portion of it is made up of red wine which I then I fortify with rum. Anyhow, as of late I've been getting some rager migraines when I drink anything more than a glass of red wine so when I offered to make a batch of sangria to take to a friend's on Thursday night, I decided to dig up an alternate recipe. Something milder, lighter and without red wine. I looked at a few white wine recipes but then came across this gem from Martha Stewart (yep, Old Jailbird Marty). The recipe actually came out really good...sweet but refreshing...I'll probably make it again this summer.

Prosecco Sangria  (Martha Stewart)
Yields About 2 Quarts


1 peach

1 nectarine

3 apricots

5 ounces peach brandy

1 bottle (750 mL) chilled Prosecco, (Italian sparkling wine)

1 cup peach nectar

Superfine sugar (optional)


- In a pitcher, combine peach, nectarine, and apricots, all pitted and cut into wedges.

- Stir in peach brandy; let sit at least 1 hour.

- Stir in Prosecco and peach nectar.

- Add superfine sugar, if desired.

- Serve chilled or over ice.
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1 Response
  1. Foodiewife Says:

    Bless you! I've been searching for a white wine peach sangria. This would looks really good! Bookmarked!

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