Roman Holiday Sangria

Ingredients

• 2 ripe peaches pitted and sliced or 2 handfuls of frozen sliced peaches
• 1 c seedless red grapes halved
• 1 c seedless green grapes halved
• 2 lemon slices
• 2 oz peach brandy
• 1 oz Lemoncello or other lemon liqueur
• 1 Tbsp sugar
• 750 ml bottle dry white wine chilled
• 12 oz Prosecco Italian champagne chilled
• about 3 c ice cubes

Directions

1. In a large at least 2-quart glass pitcher combine the peaches grapes and lemon slices
2. Add the peach brandy Lemoncello and sugar and stir until the sugar has dissolved
3. Slowly pour in the white wine stirring gently
4. Refrigerate for at least 2 hours or as long as overnight