Home Grown Chef: Summer Peach Sangria

Carrie Minns
As a youngster, I would not eat peaches unless they were canned yellow cling slices in light syrup without skins. If I were going to eat something fresh and peach-like, I preferred the nectarine. The thought of biting into fuzzy skin was akin to licking the fur of my Siamese cat.

Curiously, as we mature, we start eating foods that we previously wouldn’t—brussels sprouts, mushrooms, mustard, green peppers, fermented grapes, and yes, fuzzy peach skin. Sometimes the best way to enjoy a previously shunned food is to create a summer drink worthy of your now-grown-up taste. This summer peach sangria is best shared with friends on the back deck.

The type of white wine you use to make this sangria can change the taste dramatically. If you want a happy hour cocktail that is a treat all on its own, I would recommend using a sweeter white wine such as a moscato, or a gewürztraminer. If your guests are going to drink this through dinner, I recommend using something drier such as a Pinot gris. Either way, expect it to be gone by the end of the evening.

Peachy Keen Summer Sangria

Serves: 5-6 | Prep time: 10 minutes | Marinate time: 1–24 hours

¼ cup sugar
¼ cup water
1 bottle white wine (approx. 4 cups)
1 cup brandy: regular, apple or peach
2 medium peaches, pitted and sliced
2 cups sparkling lemon water, chilled
Ice
Optional: mint or basil leaves for garnish

In a small saucepan over low heat, whisk together sugar and water. Stir until sugar dissolves. Remove from heat and set aside to cool.

In a large pitcher, combine wine, brandy, peach slices and ¼ cup of the sugar mixture. You can add more sugar later if you like it sweeter. Refrigerate for at least one hour and up to 24 hours.

Right before serving up your summer peach sangria, add the sparkling lemon water and pour over ice. Top with a few mint or basil leaves, if you’d like. Make sure to include little forks alongside the cocktails for “fruit fishing.”

Did you find this recipe irresistible? We think you’ll like this one, too!

Lemon Tarragon Panna Cotta with Pear Caramel

Share
Published by
admin

Recent Posts

Spring Whiskey Events Around Oregon

MARCH 25 Distillery Startup Workshop Mon, Mar 25 – Fri, Mar 29 Corvallis Corvallis, OR MARCH 28 The Eastburn’s Whiskey…

1 month ago

Women and Whiskey at Freeland Spirits

Freeland Spirits sets out to do distilling differently written by Sheila Miller Freeland Spirits started with a Texas grandma, a…

1 month ago

Gravel Riding Calendar 2019

WASHINGTON Cascadia Super Gravel (Olympia) — March 30 www.racecascadia.com Vicious Cycle's Gran Fondo Series wwwrideciciouscycle.com Ephrata — March 17 Goldendale…

1 month ago

Gravel Ride the PNW

Get off the pavement and into backcountry on gravel roads across the Pacific Northwest by Kevin Max I climbed the…

1 month ago

Northwest Destination: Spokane Rising

Spokane is the right jumping-off point for outdoor adventure and sophisticated city life written by Cara Strickland If you’re looking…

1 month ago

Trip Planner: Redmond

Central Oregon’s oft-overlooked city is getting cool before our eyes written by Sheila Miller Not so long ago, downtown Redmond…

1 month ago