Recipe: Breakfast Sangria
Brunch season is heartily upon us, and what’s a holiday brunch without a festive drink? Here’s a gorgeously simple sangria that isn’t much more work than a pitcher of mimosas, but much prettier.
I call this a breakfast sangria for two reasons: Number one, it’s a citrus-driven sangria with all the breakfast fruit you can eat. Oranges and grapefruits make for a pretty pitcher on the breakfast table, clear and colorful.
Number two: this is a light drink! Without thick orange juice to weigh it down, and sparkled up with fizzy water, this is a light and refreshing drink to toast the morning, without too much alcohol to buzz you up too early.
It’s so easy — just mix it up the night before! — and just refreshing enough to see you through a merry Christmas or New Year’s brunch.
Serves4 to 6
- 1 cup
750ml bottle Prosecco
- 12 to 24 ounces
plain or grapefruit sparkling water
Slice the citrus fruit into half moons. Mix with the Cointreau in a pitcher that holds at least quarts. Add the Prosecco and cover the pitcher tightly with plastic wrap. Refrigerate overnight.
When ready to serve, top off the pitcher with sparkling water and serve with lime or orange wedges.