I’ve been on a kiwi kick. I rarely think about kiwis and yet when I eat them, I’m in love! My aunt used to bring them peeled and sliced on Christmas morning, so besides the fun flavor, they’re very nostalgic for me. Kiwi recipes are largely lacking in existence, but luckily they’re tasty on their own or as a smoothie/yogurt topping. We can safely add this prosecco sangria recipe to the repertoire though. The orange liqueur is what really makes this mix come together, however. When I tasted this mix right after I threw it in the pitcher, I wasn’t sure how the flavors would blend, but they married quite well during those few hours in the fridge. The kiwis and the raspberries just look so beautiful together don’t they? They make this drink seem like the perfect Christmas drink and yet kiwis and berries are really more spring/summer fruits, so we’ll just dub this a year-round cocktail, shall we? And the prosecco and Cointreau combination is going to be reappearing in future sangria recipes, I’m sure!
Did you know we’re just about the only countries that peels kiwis to eat them? Every place else eats them with the skin on. It certainly makes enjoying them a whole lot easier and I bet soaked in this prosecco sangria, you probably wouldn’t be able to tell much difference between the flavor and texture of the skin and the fruit itself. I’ll definitely keep that in my for future reference and when it’s my turn to bring fresh kiwi slices to Christmas brunch!
KIWI + RASPBERRY PROSECCO SANGRIA
- 4 kiwis, peeled and sliced
- 1 Cup raspberries
- 1/4 Cup orange liqueur (I used Cointreau)
- 1-750mL bottle Prosecco
- Add sliced kiwis and then raspberries to bottom of pitcher. Add orange liqueur and prosecco. Stir.
- Chill at least 2-4 hours before serving.
Recipe by Luci Petlack, Luci's Morsels