White Peach Sangria
I first tasted a Peach Sangria on a hot summer night in Palm Springs, CA. I wanted to replicate that cocktail, since it was so refreshing and is perfect for a summer barbecue. After making a few batches, I served it to dinner guests and it was a hit!
Servings 6
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
Choose whatever summer fruits that strike your fancy. There are no exact measurements! My favorites are fresh peaches, cherries, pineapple and orange.
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.
Recipe adapted from: Bobby Flay