Peach Sangria
  • Servings: 6
  • 3 peaches (1 to 1.5 lbs), peeled, pitted, and sliced
  • 1 lime, sliced
  • 1/4 cup sugar
  • 1 bottle Sauvignon Blanc
  1. Put the peaches, lime, and sugar in a large pitcher adn pur in the wine. Stir gently with a long spoon to help dissolve the sugar. Cover the pitcher with plastic wrap and refrigerate for 2 hours. Remove the pitcher from the refrigerator, uncover, and stir again. Then pour through a fine mesh strainer or a cheescloth-lined strainer into a large bowl or pitcher.
Based on a recipe from Tom Douglas' cookbook, Tom's Big Dinners. A member of bakespace, ddpie, made the recipe by dissolving the sugar in water instead of constantly stirring. What a great idea. When I made the recipe I used frozen peaches and it turned out perfectly. Also added some Peach Schnapps to make it a tad sweeter.