Peach Sangria
By Sur La Table
Peach Sangria
By Sur La Table
Yield/Serves:
8 to 10 servings
3 large peaches, white or yellow
4 ounces simple syrup
8 ounces freshly squeezed orange juice
1 bottle (750ml) white wine, such as vinho verde, chilled
2 ounces triple sec
3 ounces brandy
2 large peaches, thinly sliced into half moons
1 large orange, thinly sliced into half moons
6 to 8 ounces of soda water, chilled
Peach and orange slices to garnish
4 ounces simple syrup
8 ounces freshly squeezed orange juice
1 bottle (750ml) white wine, such as vinho verde, chilled
2 ounces triple sec
3 ounces brandy
2 large peaches, thinly sliced into half moons
1 large orange, thinly sliced into half moons
6 to 8 ounces of soda water, chilled
Peach and orange slices to garnish
1. To prepare peach purée: Remove pits from peaches, and roughly chop. To the pitcher of a blender, purée peaches, simple syrup and orange juice until smooth. Transfer purée to a serving pitcher.
3. To the pitcher, add wine, triple sec, brandy, 1/2 of a sliced peach and orange slices. Stir to combine. Add enough ice to fill pitcher 3/4 full. Top off pitcher with soda water.
3. To serve: To a wine or rocks glass add a scoop of ice, and top with sangria. Garnish glass with fresh peach and orange slices.
3. To the pitcher, add wine, triple sec, brandy, 1/2 of a sliced peach and orange slices. Stir to combine. Add enough ice to fill pitcher 3/4 full. Top off pitcher with soda water.
3. To serve: To a wine or rocks glass add a scoop of ice, and top with sangria. Garnish glass with fresh peach and orange slices.