| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup orange flavored liqueur (recommended: Triple Sec or Grand Marnier)
- 1/4 cup almond liqueur (recommended: Amaretto)
- 12 strawberries, sliced
- 1 pint raspberries
- 1 bottle Spanish sparkling wine (recommended: Frexinet Cordon Negro)
- 4 seedless grapes
Instructions
- Combine liqueurs and fruit in the bottom of a medium pitcher and lightly muddle. Fill pitcher with sparkling wine. Place a single grape in the bottom of each glass. The yeast on the grape skin will help retain some fizz in your drink. Spoon a bit of muddled berry from the pitcher into each Champagne glass then pour in the liquid. Serve immediately. Cheers!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 278 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 6 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 13 mg |
Reviews
This is an excellent recipe! I love unique sangria recipes. I’ve made it several times with a non-sparkling red (used an Italian Barbera instead, but so totally plan on trying it with a sparkler). The almond liqueur really adds a yummy “je ne sais quoi!” Thank you, Rachael! You are my favorite!
This was a good sangria recipe, everyone really liked it. The next time I wil ldouble the recipe and still use the same amount of fruit since raspberries are so expensive.
The amaretto, grandmarnier really compliment one another.
Love it.
The amaretto, grandmarnier really compliment one another.
Love it.
This recipe is super easy! We loved it!
I was really excited to try this recipe, as I was looking for something different to do with champagne…and it was Valentine’s day! So, I tried it out. I don’t know why I thought it was going to be sweet…maybe the red coloring, but it was not. It was still dryer than I expected, even with the fruit, so I added a bit more grand marnier and amaretto to sweeten it…and that’s where my headache occured the next morning if you catch my drift!Hahaha! But, a FUN recipe and definatly something worth trying if you’re looking for something new.
Very easy & fast to make!! Tasted great too!! I used it as a holiday punch and received lots of compliments!!
Tasted ok…very strong…didn’t taste like a sparkling sangria…
OMG! Ok, the amaretto was a little too bitter for our tastes, but if you have any leftovers, we had half, then take it all, dump it in a saucepan and heat it over hight heat with a quarter cup of sugar and reduce it to a jelly consistency. Once done, let it cool for an hour or two and then pop it in a jar and use it over the next week for jam. It is simply AMAZING! The flavors meld so well together… We paired it with some manchego cheese and then took a blueberry, almond, basil pesto I made with roquefort and some great french bread and had a blast.
Delicious and easy to make. But don’t make it too far ahead of time — it goes flat pretty quickly. Nevertheless, it’s tasty even when flat!
I made 2 pitchers of this on Easter and it didn’t last 20 min! But be warned- if you don’t drink often, it’s easy to drink too much of it because it tastes so good- I had to cut my mother off! haha! I loved it and plan on making it for our next gathering.
Thanks so much Rachael, this was a terrific sangria! I am so glad I made it first, because it took a long time to make the poached eggs in chorizo tomato stew but I didn’t mind because I finished up all the sangria during that time.