Food Friday: Peach Sangria
August 29, 2008
I know that Sangria does not technically count as food. However, since I already confessed that I might drink too much and we are approaching a holiday weekend, I decided to make an exception.
1 bottle (750 millimeter) white wine
1 cup peach puree
1/2 cup peach brandy
1 peach pitted and thinly sliced
4 slices lime
Stir together wine, puree and brandy in a large pitcher. Add fruit slices, pressing against the side of the pitcher with a large spoon to release some of the juices. Serve immediately or refrigerate up to two hours (I don’t know what happens to it after 2 hours, but I can’t imagine it will last that long). Serve in tall glasses and garnish with a mint sprig if desired.
NOTE: the original recipe calls for 2 tablespoons of sugar to be added after the liquid before the fruit. I did not omit it so that there would only be five ingredients. I think with the sugar it is just too sweet but you can add it if you would like. No judgment.