This Saturday, we are sipping white Sangria. While we normally reach for white wine on these hot days, Saturday deserves a little something extra. We amp up the usual sangria with our fruit nectars, which are concentrated and not too sweet. 

Ingredients
Half a bottle Trebbiano Spoletino

Half a bottle of your favorite prosecco

1/4 cup superfine sugar

1/4 cup triple sec

1/8 cup apricot nectar

1/8 cup peach nectar 

1 ripe grapefruit, three ripe nectarines, blackberries, one ripe peach
Directions
In a large pitcher, combine the wine and sugar. Stir until the sugar dissolves. Add the remaining ingredients, and mix well.
Place the pitcher in the refrigerator and let the sangria sit for at least 1 hour (and up to 4 hours). The sangria will sweeten with time, so the longer it sits, the better.
Freeze the center of your pitcher, and serve with ice.

The pitcher really pulls it all together. With an inside part that can be frozen to keep your drinks cool, not watery, and a built in stirrer, it is our choice for the summer. It comes in five colors and is only $13, and selling fast on Emporio.

 

We hope you enjoy some Sangria on this lovely Saturday!

 

Ci Vediamo!

 

Via Umbria