For a summer party, this Prosecco punch is a refreshing alternative to a more traditional summer sangria! We adapted this recipe from Test Kitchen to perfectly compliment the hint of tender apricot in Gooseneck Prosecco and added some in-season fruit – raspberries and blackberries.
Our favorite part of this recipe? You have to make it ahead of time! So you can join the party instead of making drinks all night.
Slice the apricots, then toss apricots, raspberries, and blackberries in a bowl with sugar. Cover and refrigerate for 3-5 hours. Add a spoonful of fruit to a glass (make sure you get some of those syrupy juices from the fruit) and pour chilled Prosecco over to fill.