Stone Fruit Sangria

This recipe comes from my friend Carrah.  It’s the perfect crowd-pleasing cocktail for a backyard party.  Thanks Carrah!  Serves 12

  • 2 (750-ml) bottles white Spanish wine, such as Albarino (Galacia), Viura (Rioja), Verdejo (Rueda), or Sauvignon Blanc
  • 1/2 cup Spanish brandy
  • 1/4 cup Spanish orange liqueur or Cointreau
  • 1 cup pear juice
  • 1/2 cup superfine sugar
  • 1/2 cup sliced pear
  • 2 apricots, pit removed and sliced into thin wedges
  • 2 peaches, pit removed and sliced into thin wedges
  • 1/2 pound seedless white grapes
  • 1 (750-ml) bottle Prosecco, chilled

Combine the wine, brandy, orange liqueur, pear juice, and sugar in a large pitcher and stir until the sugar has dissolved. Add the fruit and stir well to combine. Cover and refrigerate until well chilled, about 2 hours.

Stir in the Prosecco and serve the sangria in large wine glasses, over ice if desired.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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