Roman Holiday Sangria - cooking recipe

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

Preparation

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