When it comes to wine I am usually chose a nice red wine, but when the temperature starts to rise, a crisp and cold white wine is my choice. This past weekend we went peach picking and my husband called and suggested we make peach sangria for dinner. I searched the internet and most recipes suggested letting it sit for 8 to 24 hrs. Well knowing I did not have this kind of time I thought I might try it anyway.
The peaches at the end were quite tasty as well, my were begging to try some so we had to gobble them up!
- 1 bottle white wine (Spanish table wine) I only had a french wine available
- 3 ounces brandy (omitted as we did not have any)
- 2 ounces triple sec
- 1 cup orange juice
- 1 cup pineapple juice
- 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
- 3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water) I used our yellow peaches
- Fresh peaches, oranges, and apples sliced (we only used peaches on hand)
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.