Prosecco Berry Sangria is an updated version of my old Berry Sangria recipe.
Sangria is a Spanish wine punch that is now sold in bottles everywhere. I’m very happy to purchase wine in a bottle but if I’m drinking sangria I want to mess with what goes in it myself.
A quick consultation with my niece, a wine and sangria aficionado, revealed her secrets. She recommended Pom, a pomegranate juice drink, for more depth to the fruity flavour. Also time, lots of time for the flavours to meld.
Wine Choices for Sangria
Sangria means blood referring to the red wine it is most often made with. But this is punch so the wine can be any colour you like and shouldn’t be too expensive. I love red wine so I went straight to the Spanish section and found Tempranillo, Garnacha, Rioja and more.
Some recipes suggest adding club soda or sparkling water as you serve your sangria to give it a nice sparkle. Italy is close to Spain in real life and in the liquor store so I picked up some bubbles in the form of Prosecco. In my circles everyone loves Prosecco.
Fruit Choices for Prosecco Berry Sangria
It is berry season and I have more raspberries than I can eat in my own backyard. There are still cherries and strawberries available and the blueberries are just beginning. Where I live you can also find Saskatoon berries and sour cherries if you know where to look.
The fruits can be varied to match the season but in my mind sangria must have an orange to complement the orange flavoured liqueur. When you make your sangria you can decide on the wine and the fruit combination so rename it to suit the occasion.
The Berry Sangria is delicious on its’ own but following the tips I got from my niece and adding Prosecco gave me an updated version of this traditional drink. It’s the perfect summer drink but would also go well with this Spanish Dinner Club menu.
Did you make your own sangria? Did you host a Spanish dinner party? In the comments below I’d love to hear what you did.
|1 orange sliced|
|1½ cups berries, any combination of raspberries, strawberries, cherries, blueberries or wild berries|
|¾ cup pomegranate juice (I used Pom)|
|4-6 Tbsp sugar|
|½ cup brandy|
|¼ cup Grand Marnier or other orange liqueur|
|1-750ml bottle red wine, Spanish if you like|
|Prosecco, club soda or sparkling water|
- Place all the fruit in the bottom of a large pitcher. Add the sugar and muddle…stir together mushing up the fruit.
- Add brandy, liqueur and wine. Stir and refrigerate for 8 hours or overnight.
- Taste and adjust the sugar depending on the sweetness of the fruit.
- Serve with ice if desired. Add Prosecco to each glass at the table.