Servings
7
Prep Time
20 min
Cooling Time
2 hr
Calories
—
An over-the-top Barcelona-style sangria — stone fruit, Frangelico, red wine, and a Cava topper
Ingredients
- 1 peach, pitted and sliced
- 2 apricots, pitted and sliced
- 1 pear, cored and sliced
- 1 cup fresh or canned cherries, pitted
- 1 cup seeded and cubed honeydew melon
- 2 oz Frangelico
- 1 bottle (750 ml) light red wine, chilled
- 1 bottle (750 ml) brut Cava or other sparkling wine, chilled
- About 3 cups ice cubes (optional)
Directions
- In a large (at least 2-quart) glass pitcher, mix the fruit. Add the Frangelico and stir to combine.
- Slowly pour in the red wine, stirring gently. Refrigerate at least 2 hours, or overnight.
- When ready to serve, slowly add the sparkling wine, stirring gently with a long-handled spoon.
- Fill glasses with ice if using, and pour the sangria over, letting fruit pieces fall into each glass. Serves 6–8.
Chef's Tips
Let the fruit macerate in the red wine at least 2 hours — overnight is better. Add the Cava only when you're ready to serve so it keeps its sparkle.
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