Ingredients
Scale
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
Instructions
- 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).
- 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.
- 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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