Peach Sangria--a make ahead recipe

When it comes to wine I am usually chose a nice red wine, but when the temperature starts to rise, a crisp and cold white wine is my choice. This past weekend we went peach picking and my husband called and suggested we make peach sangria for dinner. I searched the internet and most recipes suggested letting it sit for 8 to 24 hrs. Well knowing I did not have this kind of time I thought I might try it anyway.

I found this recipe from Bobby Flay on the food network and had to improvise slightly as I did not have all the ingredients on hand. I did have some simple syrup I made for iced tea already in the fridge so no waiting time for that to cool. I let the sangria sit in the fridge for about 1 1/2 hrs before it was dinner time. It was quite refreshing on a hot summer night and I can only imagine what it might taste like after it sat for the suggested time.

The peaches at the end were quite tasty as well, my were begging to try some so we had to gobble them up!

What a great entertaining cocktail choice as you can do all the prep work up to 2 days in advance. Make a batch and drive it to your beach or lake destination and you have an instant party!

Cheers! What type of sangria do you like to drink?

• 1 bottle white wine (Spanish table wine) I only had a french wine available
• 3 ounces brandy (omitted as we did not have any)
• 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) I used our yellow peaches
• Fresh peaches, oranges, and apples sliced (we only used peaches on hand)

Directions

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.