I wanted to create a garden fresh sangria using Prosecco - one of my favorite summertime drinks. Sangria has always had a random element to it for me - wine, a sweet liqueur, and whatever fresh fruit is in season.
Stone fruits dominate the market lately, so I picked up some gorgeous Pulots and one of my favorite obscure fruits, Gooseberries. If you can't find gooseberries in your market substitute with red grapes, or other types of plums to add a range of color to your sangria. I picked up some fresh thyme as well, which is a great floral herb that pairs marvelously with sweet drinks.
For the Sangria itself, I used Prosecco, Green Chartreuse, the herbal liqueur from France, and Atsby Amberthorn, which is a particularly herbacious vermouth. I wanted to use a herbal liqueur that would downplay the sweet and sour flavors of the pulots and the gooseberries, and would bring out the herbal flavors of the thyme.
This sangria is surprisingly delicious - the longer the fruit marinates in the Chartreuse and the Vermouth the better, so prep ahead of time, and top with Prosecco right before your guests arrive!
Herbal Stone Fruit Sangria
Makes Eight Servings
6 oz Atsby Vermouth
1 Bottle of Chilled Prosecco
4 sliced Pulots
1/2 Cup sliced Gooseberries or Red Grapes
8-10 Sprigs of Fresh Thyme
Add Green Chartreuse, Vermouth, Fruit, and a few springs of Thyme to a serving pitcher. Let sit for a few hours. When ready to serve, add Prosecco. Serve over ice and serve with a straw, and garnish with a fresh sprig of thyme.