I love this homemade peach sangria recipe that my Grandfather taught me to make when I was a young wife. He learned to make when he was working in Mexico in his younger days. It's easy, but it takes time to cure between steps. We've had mango sangria, peach-mango sangria, or pear-pineapple sangria. You can garnish with blueberries, mint leaves, or fresh peach slices if you like.
Ingredients
- 4 large fresh peaches , peeled, pitted, and sliced
- 1 cup hot water
- 0.5 cups light brown sugar
- 1 pinch ground cinnamon
- 2.5 cups dry white wine
- 0.5 cups triple sec liqueur
- 1 bottle sparkling white wine , 750 milliliter
Instructions
-
1
Place peaches, water, sugar, and cinnamon in a blender or the bowl of a food processor; blend until smooth. Transfer mixture to a pitcher; stir in dry white wine and triple sec. Cover the pitcher; chill in the refrigerator for at least 4 hours.
-
2
Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to extrude all juice. Pour juice into a large pitcher; stir in sparkling wine.
Nutrition Facts
Per serving
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