We went peach picking y’all! If you follow me on instagram you noticed we headed out to Fredericksburg, Texas to peach ALL the peaches. Sun ripened straight from the tree we ate almost as much as we picked. So juicy.
We snacked on quite a bit the next day, but I made sure to set aside a few to make peach sangria for Sunday family dinner. I sliced the peaches, put them in a bowl with sugar, a few mint leaves and a splash of brandy to infuse. When my family arrived I scooped the infused peaches into a tall pitcher, topped it with white wine and sparkling water. My sisters loved it, my mom even gave it two thumbs up.
- 1 pound fresh peaches sliced
- ¼ cup sugar
- 6 Mint leaves
- ¾ cup brandy
- 1 bottle white wine chilled
- Sparkling water chilled
In a bowl or pitcher place sliced peaches, sugar, mint leaves and brandy, stir to combine. Place in fridge for a few hours to allow brandy to infuse peaches. When ready to serve add white wine and sparkling water, stir and serve.
Margaret Flores says
Made a gallon of Peach Sangria yesterday afternoon along with a gallon of Mango Margarita’s for my daughters 4th of July celebration in Brooklyn and of course I had to taste test a couple of glasses of the Sangria OOh !! LaLa !! perfect for a hot afternoon party. Have a great 4th ????????????????????????????????