Brunch Sangria
1 pink grapefruit
1 navel orange
2 limes
250ml Cointreau
750ml (1 bottle) Prosecco
500ml plain or citrus sparkling water
Slice the citrus fruit into half moons. Mix with the Cointreau in a pitcher. Add the Prosecco and cover the pitcher tightly with plastic wrap. Refrigerate overnight.
When ready to serve, top off the pitcher with sparkling water and serve with lime or orange wedges.
