After taking just one sip of the most perfect “tastes-like-you-stuck-a-straw-in-a-peach” Sangria at Hugo’s Mexican Restaurant in Houston, I knew I had to attempt a recreation of my own!
I found the perfect opportunity when I hosted a BBQ this Saturday. Nothing beats 101° temperatures better than a light, refreshing glass of Peach Sangria!
Ingredients (makes 2 liters)
- 1 lime (sliced thin)
- 1 tbsp sugar
- 1.5 liter bottle chenin blanc
- 1/2 cup apricot brandy
- 1/4 cup triple sec
- 1 cup peach nectar*
- 3 nectarines (peeled, cored and pureed)
- 2-3 peaches (peeled and cubed)
Next, add the wine, brandy, triple sec and peach nectar.
Then peel, core and puree the nectarines in a food processor.
Add the puree to the sangria and mix well.
Finally, chop the peaches, add to the sangria and the perfect summer cocktail is complete!
I also chose to freeze watermelon balls to serve with the Sangria instead of using ice cubes
Melon Ballers are sold at Target, Walmart or specialty store such as Williams Sonoma or Sur La Table for around $10.
I ended up making 3 batches for my BBQ, I’d say it was a hit!
♣ Vegetarian Option: This Recipe is Vegetarian.
♦ Gluten Free Option: This Recipe is Gluten-Free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.