July just wouldn’t be complete without a summer staple to sip on – sangria! This tasty “wine punch” is commonly made with a mixture of red wine, chopped or sliced fruit, a sweetener like honey or sugar, and a splash of brandy or triple sec. Amy Foulks, Assistant General Manager at Salt Creek Grille (Princeton), has divulged a deliciously refreshing variation featuring one of my warm-weather favorites: prosecco.

Prosecco is a dry sparkling wine generally from the Veneto region of Italy. It’s lower in alcohol than other sparkling wines and is somewhat simpler tasting than champagne. I love its light taste and fresh and fruity aroma.

Prosecco Sangria

Ingredients
1 Bottle Zardetto Prosecco
1 Cup Peach Nectar
5 oz. Peach Brandy
3 Apricots
1 Peach
1 Nectarine

Procedure
1. Dice up apricots, peach and nectarine into small pieces.

2. Combine the Prosecco, Nectar and Peach Brandy together.

3. Add in diced fruit. Enjoy!

Not up for making this at home? Ask for it at Salt Creek Grille’s weekend happy hour (4 to 6:30 pm every Saturday and Sunday). You’ll also love the restaurant’s open, exhibition-style kitchen and their simple, flavorful dishes. See saltcreekgrille.com for the latest menu or call 609.419.4200 for reservations.