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
Notes
Notes: To cut the oranges, I took 3 slices out of the thickest part of the orange. I set 2 aside for garnish. I juiced the remainder of the orange for the Sangria and put the remaining slice in the Sangria
For the Lemons, I I took 3 slices out of the thickest part of the lemon. I set 2 aside for garnish. I juiced the remainder of the orange for the Sangria and put the remaining slice in the Sangria