Breakfast Sangria


  • 1 pink grapefrui
  • 1 navel orange
  • 2 limes
  • 1 cup Cointrea
  • 1 750ml bottle Prosecc
  • 12 to 24 ounces plain or grapefruit sparkling wate


1. Slice the citrus fruit into half moons. Mix with the Cointreau in a pitcher that holds at least quarts. Add the Prosecco and cover the pitcher tightly with plastic wrap. Refrigerate overnight.

2. When ready to serve, top off the pitcher with sparkling water and serve with lime or orange wedges.