Sparkling Sangria

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Flavor this cava-and-brandy-based sangria with blueberries, cherries, raspberries, strawberries, nectarine, and apricot nectar for a sweet summer cocktail that tastes as good as it looks.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 3%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.9g
  • Carbohydrate: 17g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 2mg
  • Calcium: 13mg

Ingredients

  • 1 cup cherries, pitted and halved
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup quartered small strawberries
  • 1/2 cup chopped nectarine (about 1)
  • 1/3 cup brandy
  • 1 cup apricot nectar, chilled
  • 1 (750-milliliter) bottle cava, chilled

Preparation

  1. 1. Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.
Note:

Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.

Also featured in: Cooking Light, June 2008
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