Peach Rosé Sangria! When Thursday rolls around, I seriously start thinking about weekend drinks. During the week, I generally have wine with dinners. The weekends I’ll often find something a bit stronger. But when the hot summer days roll around, I find a lighter drink more refreshing. That is where this sangria comes in.
Sangria is a cool, light and refreshing. It is a wonderful blend of wine, fruit and aromatics with a lot of opportunity for variations. I make the most of some late season peaches with this Peach Rosé Sangria. Funny, I don’t really like rosé wine, but I prefer it in Sangria! I used a Spanish Rosé I got at TJs called Albero. In addition to fresh peaches, I also used some fresh gooseberries.
Sometimes, Sangria has the reputation for being too sweet. The best way to counter this is to only add enough sweetener until it is just right to you. For this Peach Rosé Sangria, I make a simple syrup from sugar and water. Then I add it to the sangria only a quarter of a cup at a time. Stir and sample after each time you add the syrup. Stop when it is just right to you! For this one I added only a half a cup. But I don’t assume it will always be a half a cup. The fruit adds its own sweetness, and that will vary from fruit to fruit and season to season. So always add sweetener in small amounts and sample. You won’t mind sampling sangria, right??
Whatever you don’t drink the first day, you can store in the refigreator. I’d like to tell you how long it will last when you store it, but I can’t. It’s never made it past the second day before it was gone!
The Peach Rosé Sangria will go wonderfully with my chili rellenos with a spanish twist.
Peach Rosé Sangria
Ingredients
- 1 cup water
- 1½ cup granulated sugar
- 1 peach, wedged
- 1 orange see note below
- 1 lemon see note below
- 1/2 cup gooseberries
- 1 bottle Spanish Rosé Wine chilled
- 1/2 cup Peach Brandy Or Schnapps chilled
- mint sprigs for garnish
Instructions
Simple Syrup
- Heat the cup of water over medium high heat until it nearly boils
- Add sugar and stir until it fully dissolves
- Set aside to cool fully
Sangria
- In a large pitcher, add sliced peaches, reserved orange and lemon wedges and gooseberries
- Pour the Rosé wine over the fruit
- Add the Peach Brandy
- Add 1/4 cup of the simple syrup
- Stir everything together and taste. If you think it needs to be sweeter, add more simple syrup 1/4 cup at a time. Check after each addition for sweetness (I used 1/2 cup altogether in mine)
- Place in Refrigerator and chill for several hours or over night before serving
- When ready to serve, add 1/2 a reserved lemon slice and ice to each glass
- Pour sangria into each glass, allowing some fruit to get into each glass
- Garnish with 1/2 reserved orange slice on the lip of the glass. Float a mint sprig on top