Food & Cooking Recipes Drink Recipes Prosecco Sangria 3.2 (293) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 quarts During the sultry August of 1964, many Americans sampled this Spanish drink for the first time at the New York World's Fair. Sangria, a mixture of chilled wine and fruit, was an instant hit. Ingredients 1 peach 1 nectarine 3 apricots 5 ounces peach brandy 1 bottle (750 mL) chilled Prosecco (Italian sparkling wine) 1 cup peach nectar Superfine sugar (optional) Directions In a pitcher, combine peach, nectarine, and apricots, all pitted and cut into wedges. Stir in peach brandy; let sit at least 1 hour. Stir in Prosecco and peach nectar. Add superfine sugar, if desired. Serve chilled. Rate it Print