Roman Holiday Sangria

By susie cooks on May 23, 2007

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Ingredients

    1. 2 ripe peaches, pitted and sliced
    2. 236.59 ml red seedless grapes, halved
    3. 236.59 ml green seedless grape, halved
    4. 2 lemon slices
    5. 56.69 g peach brandy
    6. 28.34 g lemon liqueur
    7. 14.79 ml sugar
    8. 1 (750 ml) bottle dry white wine
    9. 340.19 g club soda
    10. 709.77 ml ice cubes

Directions

  1. In a large glass pitcher, combine the peach slices, grapes and lemon slices.
  2. Add the peach brandy, and sugar, and stir until the sugar has dissolved.
  3. Slowly pour in the white wine, stirring gently.
  4. Refrigerate for at least 2 hours or as long as overnight.
  5. When ready to serve, add the Prosecco and stir gently.
  6. Fill glasses with ice.
  7. Slowly pour sangria into glasses allowing the fruit pieces to fall into the glasses.