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.
Serves 4 to 6
- 1 pink grapefruit
- 1 navel orange
- 2 limes
- 1 cup Cointreau
- 1 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.