Peach Sangria
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 7peaches
- ½cup plus 2 tablespoons sugar
- 2750-ml. bottles white wine
- 1lemon, sliced into eighths
- 1cup blueberries
Nutritional analysis per serving (10 servings)
223 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 1 gram protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and pit 5 of the peaches and cut them into chunks. Place in a food processor and blend until smooth. Add the sugar and blend until combined. Strain through a fine-mesh sieve. In a 3½ -quart container, combine the peach purée, wine and lemon. Cover and refrigerate overnight. An hour before serving, thinly slice the remaining peaches and add them to the sangria along with the blueberries. Serve over ice.
Private Notes
Comments
Made this with Moscato and added apricot brandy and a little bourbon. Incredible.
How is this--as written--"fizzy"?
With peach being a somewhat subtle flavor, and whole blueberries not able to add much in terms of taste, we felt the alcohol flavor was a bit overpowering for the fruit. We added a bit of lemonade and some pineapple juice, which seemed to create a better balance.
Very attractive, summery look.
I made this with a couple of edits. I cut the sugar to 1/4 cup, added 1/4 cup brandy and a 1/4 cup triple sec, juice from one large lemon and a drizzle of cherry juice from my luxardo cherry jar. Delish. Many compliments. I used a bottle of pino Grigio and 1/2 bottle of Chardonnay.
Contrarian note: I suppose this depends on both your peaches & tastebuds, but ½c of sugar is WAY too much. Also, the 2tbsp extra is annoyingly precious. I used ¼c agave nectar, which was perfect. A dry rosé worked well & provided a pleasant, peachy hue.
Made a half recipe, with three peaches in the overnight soak, and a full sliced peach added the next day. Used a nice vintage California Sonoma Chardonnay that had been exposed to a bit of accidental heat. Tasted very good. Only ‘mistake’ was ignoring the instruction to strain the mixture before refrigerating. Just being lazy. But the final product was not as visually pleasing as it should have been. Live and learn for next time!
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