1 Video | Photo: White Peach Sangria Recipe
Ingredients
- 1 bottle white wine (Spanish table wine)
- 3 ounces brandy
- 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)
- Fresh peaches, oranges, and apples sliced
Directions
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.
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By EastWestCoast
Boston MA
on June 03, 2013
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I followed the advice of pureeing canned peaches in syrup, skipped the pineapple and Zowee! I added fresh blueberries and sliced nectarines and refrigerated the sangria for 24 hours for a beautiful outdoor celebration. Four, count 'em, four batches were slurped down. I'm not sure if that says more about my friends than the recipe but this one is a keeper for sure.
By susanc4
Pittsford, NY
on May 25, 2013
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Delicious! I added a little peach schnappes for a peachier flavor!
By sunnylagirl_110...
San Pedro, CA
on September 02, 2012
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we love it! i followed other comments about not using the peach puree for fear it would be too sweet. i used canned peaches and used the syrup that the peaches are in instead of peach nectar and added a cup of sprite zero.. if you want the easy route on the fruit - use the Dole tropical fruits in 100% juice - worked just fine.
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