Peach Sangria


  • 4 largefresh peaches – peeled, pitted, and sliced
  • 1 cup hot water
  • ½ cup light brown sugar
  • 1 pinch ground cinnamon
  • 2 ½ cups dry white wine
  • ½ cup triple sec liqueur
  • 1 (750 milliliter) bottle sparkling white wine, chilled
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Cook's Note:

    Save the strained peach pulp for another use, such as quick breads.

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