An absolutely perfect cocktail for summer, this Vodka, Limoncello, and Prosecco Sangria with Raspberries is light, cold and so refreshing!
For all the combinations of wine, liquors and liqueurs that I love, I’ve never been particularly fond of Red Wine Sangria.
I think I had some once that had a wine that was too heavy or the entire batch was too heavily spiced and that was it for me…never more.
Then one day several years ago I discovered a recipe by Bobby Flay for a White Peach Sangria and it was a revelation.
Lighter, more fruit forward and with the fruits of summer, the perfect cocktail for having friends over for a summer barbecue.
I’ve made that Flay recipe often but last year I tried my hand at a bit different mix of ingredients and the resulting Peach and Bing Cherry Sangria was so good that I’ve been encouraged to keep on experimenting in that direction.
This year I switched it up a bit again and instead of a regular white wine I used one of my favorite mixers; an Italian Prosecco sparkling wine.
Filled with fresh fruit and a citrus simple syrup combined with vodka and Limoncello, this cocktail is light, pretty and a great fun beverage for a gathering of friends.
Make a batch ahead of time by combining the fruits, vodka and simple syrup and chill. As guests arrive, pour the mixture into a cocktail glass and top off with chilled Prosecco. Easy, beautiful and delicious.
While I will make my own Limoncello and we enjoy it, when asked to try this product I knew it would be good; Italy’s Limoncello is the standard bearer and I can’t deny that it’s better than mine!
The vodka from Woody Creek Distillers (WCD) is 100% Potato Vodka made with alpine potatoes grown on the Woody Creek Farm located 8 miles from the distillery in the Aspen Valley in Colorado.
After two years experimenting with different varietals, in May 2012, Woody Creek Distillers planted its first commercial crop of potatoes, the first commercial crop in the Aspen Valley in approximately 75 years.
After a plentiful fall harvest of more than 500,000 pounds of potatoes, in Sept. 2012 WCD began distilling in its Basalt facility.
Since WCD Signature and Reserve vodkas are made from potatoes, they are gluten free and WCD does not add any additives or flavors to the spirits.
WCD also does an intense clean between batches and are confident there is no cross contamination of ingredients. Great news for my gluten free friends!
I loved this vodka and highly recommend you try it if you can; it does have limited distribution, mostly in Colorado, Kansas and Tennessee with one location in New York. If not available, simply use one of your favorite brands.
The Villa Massa Limoncello was the perfect partner with this vodka. Have you ever had Limoncello? It’s addictive; an excellent digestive if served cold and Limoncello is also fast becoming one of my favorite mixers.
I will never forget my introduction to Limoncello on a vacation to Boston and it’s been a constant in my bar ever since. I say bar but I mean freezer; I keep it ice cold; always ready to serve!
For the quickest cocktail ever, I simply mix it with ice cold Prosecco; undoubtedly the inspiration for this sangria! The two together? Really a perfect pair!
Pin IT! ‘Vodka, Limoncello, and PROSECCO Sangria with Raspberries’
- 3 oranges
- 3 limes
- 2 lemons
- 1/2 cup sugar
- 6 cups ice
- 10 ounces frozen raspberries
- 1 cup vodka
- 1/2 cup Limoncello
- 1 bottle of Prosecco, chilled
- Juice 2 oranges, 2 limes and 1 lemon to measure approximately 1/2 cup of juice. Combine the citrus juices and the sugar in a saucepan and warm over medium heat until the sugar is dissolved. Cool.
- Thinly slice the remaining orange, lime and lemon.
- In a large pitcher, combine the ice, citrus slices, raspberries, vodka and Limoncello and stir.
- Top with Prosecco; stir gently and serve; garnish with fruit if desired.
Amount Per Serving: Calories: 398Total Fat: 1gUnsaturated Fat: 0gSodium: 12mgCarbohydrates: 50gFiber: 6gSugar: 36gProtein: 2g
I was provided with samples of the Woody Creek Vodka and the Villa Massa Limoncello however all commentary is my own.