Can you believe that Summer break is right around the corner? My kids’ last day of school is this Thursday. Didn’t the school year just start?
I do love Summer because it means that we slow down a bit. We take more time to go to the beach or the pool. We take a couple of trips out of town to see friends and family. We like to invite friends over for slow, relaxing dinners where we linger outdoors after dark without the worry over school night timelines.
I can’t think of a better beverage for celebrating the coming of Summer than a delicious, refreshing Sangria. Sangria is a wine punch originating in Spain and Portugal. It’s typically made by marinating ripe fruit in red wine and some kind of fruit juice. Some recipes call for brandy and a topping of soda when served. This White Peach Sangria is one of my takes on this traditional cocktail, using white wine, peach syrup, lemons, peaches, blueberries and club soda.
Because I love experimenting with simple syrups, I made a peach syrup for this recipe. But you can easily substitute peach brandy or peach juice. That’s one of the beauties of making Sangria. You can customize it to fit your taste and use just about any fruit.
Another super thing about this beverage is that it can sit for hours in the fridge before serving. It’s waiting on you and ready to go when you are looking for a perfectly, refreshing cocktail. When it’s time for serving, pour a glass or two and top with club soda. It’s great for a crowd because you can make it in large batches. Just pour the soda into your serving pitcher and let your guests fill up their glasses.
Try this recipe and let me know what you think in the comments. Want to try to make your own variation? Go for it and share your concoction below, too. Cheers!
White Peach Sangria
- 2-3 peaches, pitted and sliced
- 1 cup of blueberries
- 1 lemon sliced
- 1 750 mil bottle of dry white wine such as Sauvignon Blanc
- ½ cup of peach simple syrup (or peach brandy)
- 1 liter of club soda
For another great Sangria recipe check out this post.
3 comments
Comments are closed.