Berry apricot sparkling sangria
By Chatelaine
Photo, Roberto Caruso.
Kimberly Steele and Tim Muehlbauer of East Coast Bistro stir up a sparkling sangria in time for patio season.
Ingredients
-
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
Instructions
- 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.