With spring being here, more or less, the fresh berries are a little less expensive and a little more appealing…it’s time to celebrate. Lemon is a great flavor for spring – and limoncello is lovely to drink this time of year. While doing a little beverage research for a friend, I came upon a bunch of wonderful sangria recipes – so many, in fact, that I would like to try at least one new one a month (there’s something to look forward to!). A mixture of berries with limoncello seemed the right thing to end this month. The original recipe can be found HERE.
Mixed Berry Limoncello Sangria
- 1 cup fresh raspberries
- 1 cup halved strawberries
- ½ cup fresh blackberries
- 1 medium thinly sliced lemon
- ¾ cup frozen pink lemonade concentrate, thawed (roughly equals half of a 12 oz can)
- ¼ cup water
- ½ cup limoncello
- 1-2 750 mL bottles of Prosecco, chilled
- Put lemonade concentrate, water, and limoncello into a pitcher (or covered container).
- Add berries and lemon slices.
- Cover and place in the refrigerator for at least 4 hours, or overnight for better mixing of flavors.
- When ready to serve, measure out 1 ½ oz of sangria concentrate into a glass and add 3-4 oz prosecco.*
- Top with a mixture of berries from the sangria concentrate.
- Add fresh ice, if desired.
*The original recipe suggests that you add prosecco to the sangria concentrate, then serve.
If the sangria is a concentrate to be diluted, specifically, with a carbonated ingredient (whether it be seltzer, soda, sparkling wine or champagne/prosecco), I prefer to prepare the servings individually rather than one big batch. This works for me because, when experimenting, I am usually the only one drinking (sometimes my husband enjoys my experiments also). As such, there are almost always leftovers that can be put the fridge to enjoy the following day. While you can put leftover sangria with carbonation in the fridge, it is likely to go flat. It won’t alter the taste much, but the drinking experience won’t be the same.
This might be a little sweet for some, but the tartness of the lemon helps to forgive that. If it is a problem, it is easy to add more prosecco. The best part, of course, are the berries. Make sure to provide a fair share of berries in each serving – they are absolutely delicious. The drink, itself, is light and refreshing. It was very easy to drink a second, and a third, and be tempted for a fourth. Perhaps they suggest TWO bottles of prosecco so that you can get a full 10 servings from it? That would be a stretch for me as I prefer a heartier amount of the sangria concentrate in my beverage. In any rate, if you are serving this for a group, err on the side of caution and make more rather than less. It would be great to serve anytime during the spring or summer. I certainly can’t wait to try this with fresh, local berries this summer. Cheers!