White Peach Sangria

Sparkling and refreshing, this white peach sangria is loaded with sweet summer peaches, raspberries and blueberries and full of peach flavor plus hints of rosemary, vanilla and basil.

This sangria was the star of my last cooking class at work. We sat out on the patio and grilled peaches, sipping on the peach sangria and sweating in the heat. We also whipped up a brandied cherry sauce and savored the grilled peaches with cold vanilla ice cream and the cherry sauce.

But everyone agreed the sangria was the best part. My friend Tessa was the one who initially came up with the idea. We did a trial run at work a week before, but decided the recipe needed a little tweaking. I suggested an herbal peach simple syrup to give it a little more sweetness.

It’s crazy simple to make this sangria, but you’re going to want to start it a few hours before serving time to give the fruit time to marinate in the alcohol. First you will need to make the herbal peach simple syrup, which only takes a few minutes on the stove, but then needs to cool off before adding to the sangria.

Next step is the boozy fruit bath. Letting the fruit marinate in wine, brandy and the simple syrup for at least 2 hours (or overnight) is the key to a flavorful sangria.

Add the bubbly at the end just before serving time. I added ice to my sangria to keep it super cold. Garnish with edible flowers, fresh basil or rosemary if you like. Or just simply enjoy. I love that sangria give you a little fruit salad with your beverage.

The really awesome thing about this recipe is you don’t have to spend an arm and a leg to make it. I found some amazing big, juicy peaches at Costco where I also bought the Prosecco. The Pinot Grigio came from Aldi–their wine is so reasonably priced and it is seriously drinkable and refreshing. A bit of peach brandy and a couple cans of Izze provided the fizz.

Pro Tip: Buy the peaches a few days ahead of time. Look for peaches that have a strong fresh peachy fragrance and have just a little give when gently pressed at the top, near the stem. (They shouldn’t be rock hard.) If all the peaches at the store are rock hard, that’s fine. Simply let the hard peaches sit on the counter for a couple days with a couple bananas nearby. Bananas release a gaseous plant hormone known as ethylene which is a signal to other fruits to ripen. The peaches will respond accordingly. Once the peaches are softened, store them in the fridge in the fruit drawer.

White Peach Sangria

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 30 minutes
• Yield: 6 - 8 servings 1x

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Ingredients

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For the herbal peach syrup:

• 1/2 cup sugar
• 1 cup water
• A bunch of fresh stevia leaves or 1/2 – 1 teaspoon liquid stevia
• 1 – 2 large peaches, pitted and chopped (no need to peel)
• 1 teaspoon vanilla
• Several fresh basil leaves
• A sprig of fresh rosemary

For the sangria:

• 1 bottle white wine (Pinot Grigio or Chardonnay)
• 4 large peaches, pitted and chopped
• 1 pint of blueberries
• 1 pint of raspberries
• 3/4 cup peach brandy
• 1/2 cup herbal peach simple syrup (or to taste)
• 2 – 8.5 oz. cans of peach or clementine Izze (fizzy juice drink)
• 1 bottle prosecco, chilled

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Instructions

1. In a small saucepan over medium heat, add the ingredients for the herbal peach syrup. Bring to a boil, stir to dissolve the sugar completely, then reduce heat to a simmer and let cook for about 10 – 15 minutes. Strain out the herbs and peaches, putting the syrup into a jar or other container. Put in the fridge or freezer until chilled (not frozen).
2. Next begin the marinade: Put the white wine, peaches, blueberries, raspberries, peach brandy and 1/2 cup of the simple syrup in a pitcher or large jar. Store in the fridge for at least 2 hours or overnight.
3. At serving time, pour the marinated fruit and wine into a large pitcher and add the chilled prosecco and izze. Stir gently, then taste and add more simple syrup if you want it sweeter.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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