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Fresh peaches, mint, ginger, and lime come together with prosecco to make a refreshing and sparkling version of sangria. Add sparkling water for additional bubbles and to tame the alcohol a little, if you like. It?s perfect for a ?sit and sip?, or as a pairing for canap?s or shrimp toasts.
Ingredients
- 1 (750 ml) bottle rosecco, well chilled
- 2 peaches, thinly sliced
- 1 cup ointreau liqueur
- 2 limes, thinly sliced, divided limes, thinly sliced, divided
- 1 tablespoon mint leaves
- 1 (1-inch) piece fresh ginger, finely grated
- 12 ounces sparkling water, or to taste
- 2 tablespoons mint leaves for garnish (optional)
Directions
Step 1
Early in the day, refrigerate prosecco. Combine peach slices, Cointreau, half of lime slices, mint leaves, and grated ginger in a container with a lid. Refrigerate at least 6 hours, making sure peaches are submerged in liquid.
Step 2
When ready to serve, pour peach mixture into a large serving pitcher and add prosecco. Stir briefly to combine.
Step 3
Place some of the fruit in each glass, add sangria, and top with 2 ounces sparkling water, or to taste. Garnish with reserved lime slices and additional mint leaves, if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 258 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Saturated Fat0g | 0% |
| Cholesterol0mg | 0% |
| Sodium7mg | 0% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber2g | 9% |
| Total Sugars21g | |
| Protein1g | |
| Vitamin C14mg | 71% |
| Calcium34mg | 3% |
| Iron1mg | 5% |
| Potassium327mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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