Time
260 min
Serving
10 persons
Calories
214
I love this homemade sangria that my Grandfather taught me to make when I was young wife. He told me he had learn to make when he was working down in Mexico in his younger days. It is easy but it does takes time to cure between steps. We have had mango sangria, peach-mango sangria, or pear-pineapple sangria. You can garnish with blueberries, mint leaves, or fresh peach slices if you would like.
Ingredients
- peaches: 4 piece (sliced, fresh)
- hot water: 1 cup
- light brown sugar: 0.5 cup
- pinch ground cinnamon: 1 piece
- ½ cups dry white wine: 2 piece
- triple sec liqueur: 0.5 cup
- sparkling white wine, chilled: 1 bottle (750 milliliter bottle)
Metric Conversion
Stages of cooking
-
Blend peaches, hot water, brown sugar, and cinnamon in a blender or food processor until smooth. Transfer to a pitcher; stir in dry white wine and triple sec. Cover and chill in refrigerator for at least 4 hours.
-
Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to remove all the juices. Pour juice into a large pitcher; stir in sparkling white wine.
