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 canapés or shrimp toasts.
Ingredients
- (750 ml) bottle Prosecco, well chilled: 1 piece
- peaches: 2 piece (sliced)
- Cointreau liqueur: 1 cup
- limes: 2 piece (sliced, divided)
- fresh mint leaves: 1 Tbsp (torn)
- (1-inch) piece fresh ginger, finely: 1 piece (grated)
- ounces sparkling water: 12 piece (to taste)
- mint leaves: 2 Tbsp (for garnish, optional)
Metric Conversion
Stages of cooking
-
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.
-
When ready to serve, pour peach mixture into a large serving pitcher and add prosecco. Stir briefly to combine.
-
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.
