Triple Berry Sangria
Recipe by Lauryn Smith for Wyman’s
The champagne needs to stay sparkly, so to get the fruit nice and marinated, I like to marinate the fruit ahead of time in brandy. You want to do this at least 4 hours ahead of time. I use a large mason jar, but any tupperware will work. Wyman’s frozen fruit makes this an effortless recipe, but feel free to add seasonal fruit like apple or peach if desired.
- ½ bag of Wyman’s Triple Berry blend
- ⅔ cup brandy
- 1 bottle dry champagne
- Garnish (optional) with a sliced lemon or lime
Marinate the frozen fruit in brandy – the brandy will not completely cover the fruit, which is ok! – and just prior to serving, transfer the fruit mixture in a large pitcher and pour the champagne on top.