- 1 bottle red Spanish table wine, chilled
- 1 1/2 cups peach puree, from fresh peaches
- 1 cup peach brandy
- 1/4 cup simple syrup, chilled
- 1 cup fresh blackberries
- 2 ripe peaches, halved, pitted and sliced, plus more for garnish
- Ice cubes
Combine the wine, peach puree, brandy, syrup, blackberries and sliced peaches in a pitcher. Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Serve the sangria over ice in red wine goblets. Garnish the goblets with sliced peaches.