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Peach Rosé Sangria

Ingredients
  • 1 cup water
  • 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