White Sangria with Peaches and Raspberries
July 8, 2012
Aunt Suzy says . . .
I bought some Southern Illinois peaches when in Illinois earlier this week, anticipating their juicy deliciousness. I had visions of eating them on cereal, ice cream or possibly making a pie. They were tasty but had a mushy texture, not great for any of those uses. So to make lemonade out of lemons, I remembered this delicious Sangria that I had not made for a few years. It’s the height of peach and raspberry season so this is a perfect recipe for right now! It’s easy to make, light in alcohol and very refreshing. Enjoy on a hot summer afternoon or evening.
4-5 peaches, depending on size, diced
1 cup fresh raspberries
1 ounce Cointreau or Triple Sec
1 750ml bottle chilled semi-dry white wine
2 cups plain sparkling water
Fresh mint for garnish, optional
Ice for serving
Placed the diced peaches, raspberries and Cointreau in a pitcher. Let sit 1-3 hours at room temperature. When ready to serve, add the wine and the sparkling water. Pour over ice, adding a little fruit to each glass. Garnish with mint if using. Serve with a spoon for the fruit.
NOTES: No need to spend a bunch of money on the wine. You will want a fresh, fruity white. I particularly like Beringer’s Chenin Blanc at about $7.00 per bottle. I’ve also used Pacific Rim Dry Riesling, another reasonably priced white wine, successfully.