I was inspired to make a Peach “white” Sangria when I ordered one in Palm Springs. It was light and refreshing and I loved it. This “cocktail” showcases fresh summer fruits beautifully. You’ll want to prepare this a few hours before your guests arrive. Right before serving, add some club soda. I guarantee they will love it, and they’ll definitely go back for seconds.
Just in time for the 4th of July, our coastal County of Monterey finally had it’s first taste of hot summer weather. Compared to Phoenix, that had a temperature of 118F and various parts of the country– 80 degree weather is the perfect temperature for us, since air conditioning isn’t something you’ll find built into our homes. We really don’t need it, since the ocean is our natural air conditioning!
After a few summers of begging pleading for my husband to invest in some new patio furniture, he finally agreed. Granted, the Salinas Valley winds can sometimes blow really strong in our backyard. On Sunday, we were having guests for a backyard barbecue of ribs and “Butterflied Chicken“.
I had a hankering to make a White Peach Sangria. Ever since our trip to Palm Springs, last October, I’ve wanted to see if I could recreate that refreshing drink that I enjoyed– while dining at a trendy restaurant, sitting under misters at 8:00pm, and it was still close to 100F outside. I was parched. I was a little cranky. This cocktail cheered me right up.
After doing a little internet surfing, I settled on a that recipe calls for fresh oranges, apple and peaches– these peaches happen to be white peaches. On a whim, I discovered two of my numerous kitchen gadgets work really well to prepare peaches. My apple corer made quick work of peeling peaches– and my mango splitter did a great job of removing the pit. Ya gotta love gadgets!
I had a beautiful bowl of cherries, and so I decided they’d be fun and colorful to add to the sangria, instead of an apple. Here’s another one of my gadgets:
… add a cup of fresh orange juice. I added about 2 ounces of simple syrup. That triggered an idea– I had some fresh, sliced pineapple so I added that to the mix. I also added 3 ounces of Peach Schnapps (you could use brandy) and 3 ounces of Triple Sec– but, I later added a lot more… like 3/4 cup of each. Why? I’ll explain in a moment…
The reason I added more Triple Sec and Peach Schnapps is that I wanted to some “fizz” to the Sangria. I decided that I would add club soda, and I figured that would water down the booze. Sounds sensible, right? It’s up to you, but I decided to not add the club soda all at once. I didn’t want to risk the sangria going flat. Your choice… To serve this, I poured a couple inches of club soda in each glass, added ice and then the white sangria.
White Peach Sangria
Ingredients
- 1 bottle white wine or a Spanish table wine
- 1/2 cup peach schnapps or brandy
- 1 cup triple sec
- 1 cup fresh orange juice
- 1 cup pineapple juice
- 2 ounces simple syrup
- 3 ounces white peach puree or 6 ounces peach nectar can be used
For the fruit:
- 2 Fresh peaches peeled and sliced oranges and cherries
- 3 cups sliced fresh pineapple I buy mine, pre-cut and sliced (about 4 spears)
- 2 cups fresh cherries pitted
- 1 can Club Soda
Instructions
- Place all ingredients in a pitcher and stir to mix.
- Refrigerate at least 8 hours or up to 48 hours.
- To serve you can add club soda to the entire pitcher, so give the sangria a “fizz”. I prefer to pour about 1/3 club soda in a glass filled with plenty of ice, and then pour the sangria. Serve with a slice of fresh orange, for color.
- Very refreshing. I recommend keeping extra wine on hand, as my guests wanted more…and more. Chilling this for at least 8 hours is good, but making it at the last minute works fine… color and fruity flavor won’t be as rich, if the drink isn’t chilled quite long enough.
Notes
Very refreshong and perfect for the hot weather we are finally having!!!
I'm with you, Debby. When the temperature gets up into the eighties I wilt like a flower out of water. I think you found the perfect drink for a warm summer evening.
Fruity, girly, refreshing, plain delicious…! I can see why you had to make two batches! Can't wait to give it a whirl!
The perfect July sangria. I love it!
Hope you had a great holiday weekend Deb and are feeling better. :>
That sounds amazing, it is wonderful when you find something that tastes good and is refreshing at the same time!
That's sounds like the perfect addition to my weekend. Can't wait to make this on Saturday.
Girl, you make one MEAN sangria! This is gorgeous and has all of my favorite summer fruits!
Looks wonderful…and I love your kitchen gadgets. Never heard of a mango splitter but now I need one.
I love it! Looks sooooo refreshing!!!
Can't wait until the end of the month to make this for weekend guests. Thank you!
I love sangria but don't really like peaches. What do you think of doing this with plums?
Hi Debby, the sangria sounds like it was a resounding success. When you have to keep making more, you know you have a winner on your hands. I'm with you about heat…this coming from someone who spent so much of her life in Texas and Florida. Maine is the place for me in the summer.
It's just hot all over the place these days! I've been so stressed out lately that I could use some of this sangria for both the heat and my brain.
I've never been a fan of traditional sangria, but this – well this is a whole different animal – and I am wishing I were there with you in Monterey right now sipping a glass of this delightful concoction.
I have yet to try white peaches, altho they are everywhere right now in the roadside stands….I tend to always go to my all-time favorites of 'cling-frees'. This drink certainly looks like it would do the trick to quench anyone's summer-time thirst. The temps in my old Fullerton, CA home were such that we did not have AC, but we boiled every summer in what was then a city of pavement, smog, and traffic off of the 57 freeway. In Phoenix, I could have died with the summer heat that reached 115 numerous times and I certainly do not miss one bit. And now in the South, I find that going outside in the morning and evening suffices for my time outside of the kitchen. Thanks for sharing this recipe, Deb…..I am sure that we'll enjoy it with our Southern peaches that are super ripe now.