Berry apricot sparkling sangria


Berry apricot sparkling sangria

Photo, Roberto Caruso.

Kimberly Steele and Tim Muehlbauer of East Coast Bistro stir up a sparkling sangria in time for patio season.


  • 1 pint blackberries
  • 4 apricots , sliced into wedges, pits removed
  • 3/4 cup fruit brandy , such as apple brandy
  • 1/4 cup berry liqueur , such as Chambord
  • 750-mL bottle prosecco


  • COMBINE blackberries and apricots in a pitcher. Stir in fruit brandy and berry liqueur. Let fruit marinate at room temperature for about 30 min.
  • TOP with prosecco. Serve over ice.