White Peach Sangria

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)

* I recommend purchasing at a specialty store such as Whole Foods which sells the nectar as 100% juice. I found traditional grocery stores only carried canned nectar which added sugar and high fructose corn syrup.

Start by slicing the lime and placing in a large pitcher or beverage barrel. Top with the sugar and muddle well.

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 keepsakebl@sbcglobal.net.

My name is Whitney Bond and I’m a little girl with a big appetite. When people ask  what kind of food I make, I always say “experimental”. I love coming  up with new ideas for classic favorites or turning a generally  unhealthy ... (read more!)