If there is anything in the entire world that I love about summer, it’s peaches. Growing up, my grandma and grandpa who had retired and moved to Florida, would move to Michigan for the summer to watch my cousin Mike and I during the day while our parents were at work. Since my aunt and uncle had a larger home on the lake, my grandparents would live there and my mom would drop me off every morning to spend my days running through sprinklers, swimming in the lake or having water balloon fights with the neighborhood kids. I remember my grandma always buying peaches and she would heat them up for just a few seconds before putting them over vanilla ice cream. The combination was so simple and heavenly and is one of my favorite memories from growing up.
When searching for sangria recipes for the summer, I knew we needed to include one with peaches and this was it! The quintessential summer sangria! Cheers!
PS: If I were to make this again, I would probably omit the apples and the lime to bring out more of that peachy flavor, but that’s just my two cents 🙂 Xo
1 bottle of ONEHOPE Sauvignon Blanc
1 bottle ONEHOPE Sparkling Wine (optional topper just before serving)
1/4 cup Grand Marnier
1 cup raspberries
lime slices (1/2 lime)
orange slices (1/2 large navel orange)
2 ripe peaches (cut into wedges)
2 apples (seeded and cut into slices)
orange juice (from 2nd half of large navel orange or ~1/4 cup)
*Consider extra fruit for garnishing glasses if desired
1) Combine all ingredients in one of your sangria bar carafes and cover tightly. Refrigerate for at least 2 hours and up to 24 hours.
2) Fill glasses with crushed ice and garnish with fresh orange slices, raspberries, and peaches. Top with sparkling before serving (if desired).
Yield: 4-6 servings
Recipe adapted from: http://www.foodnetwork.com/recipes/rachael-ray/white-sangria-recipe.html