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Author Notes: I love a good sangria anytime, but I think the bubbles in this one make it extra refreshing. The beauty of sangria is that just about any fruit works, but I love making this one in particular to really highlight the great tastes of fruits and berries that peak during the summer. —MangiaPhilomena
Makes ~2 gallons
- 4 peaches
- 4 nectarines
- 1 mango
- 1/2 pint strawberries
- 1 cup cherries, pitted
- 1 - 2 pints brandy, depending on desired strength of sangria
- 2 bottles of white wine (I use Sauvignon Blanc)
- 1 bottle of prosecco
- ice as desired
- Wash your fruit and remove pits as necessary. Chop fruit into 1/2 inch cubes.
- In a large pitcher or bucket, pour the brandy over fruit. (Make sure your container has enough room for all the wine later.) Cover and let sit for a minimum of 4 hours. Overnight is preferable.
- Add white wine and mix.
- At serving time, add your Prosecco. Serve over ice if desired.
- This recipe was entered in the contest for Your Best Picnic Dish
Your Best Middle Eastern Recipe
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