Fresh lemons and strawberries are mixed with bubbly prosecco for a refreshing prosecco sangria recipe that is perfect for spring and summer!
If you follow me on Instagram, Twitter or Facebook, there’s a great chance you’ve heard me talk about, take pictures at or check in to Queenstown Public House. It’s my “Cheers” if you will. My neighborhood bar where “everybody knows my name.” But literally, I’ve been asked if I work there because people see me there so often!
It’s a gem and I’m a creature of habit. What can I say? I find something I love, I stick with it.
One of the things that keeps me coming back time and time again is their Prosecco Mint Sangria. It’s amazing. So amazing that I decided to re-create it at home last weekend and share my version with you all!
My version of the sangria is a lemon berry prosecco sangria with optional mint!
It literally couldn’t be easier to make, you simply muddle the lemons, sugar and strawberries together and if you don’t have a muddler, the back of a spoon will work also.
Now if you are thinking… “muddle.. what the heck is that?” Muddling, in the most basic “Whitney terminology” means releasing the juice of the lemons and combining it with the sugar by means of squishing it with a muddler or spoon. It’s not the most eloquent way of putting it, but it makes sense, right? 😉
Pour some prosecco in and you’ve got lemon berry prosecco sangria!
If you want to add some mint, like the Queenstown version, you can muddle fresh mint in with the lemons and strawberries or simply add it as a garnish on the side.
Lemon Berry Prosecco Sangria is the perfect spring and summer cocktail for brunch, lounging by the pool or happy hour anytime!