Ingredients4 h 20 m servings 214
- Blend peaches, hot water, brown sugar, and cinnamon in a blender or food processor until smooth. Transfer to a pitcher; stir in dry white wine and triple sec. Cover and chill in refrigerator for at least 4 hours.
- Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to remove all the juices. Pour juice into a large pitcher; stir in sparkling white wine.
- Cook's Note:
- Save the strained peach pulp for another use, such as quick breads.
Per Serving: 214 calories; 0 23.4 0.1 0 14 Full nutrition
ReviewsRead all reviews 4
This sangria is excellent! Very light and refreshing. I followed the recipe exactly, although I think next time I'll add fresh peach slices to the glass.
Easy, refreshing, and enjoyed by our guests. I only had 3 peaches on hand, but it still tasted great. Not sure why the cheesecloth step is needed. I used Cooks dry champagne instead do sparklin...
Took to a BBQ yesterday, was a huge hit!! Everyone wants the recipe. Definitely will make again soon.