Rating: 5 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I love this homemade sangria that my Grandfather taught me to make when I was young wife. He told me he had learn to make when he was working down in Mexico in his younger days. It is easy but it does takes time to cure between steps. We have had mango sangria, peach-mango sangria, or pear-pineapple sangria. You can garnish with blueberries, mint leaves, or fresh peach slices if you would like.

Recipe Summary

prep:
20 mins
additional:
4 hrs
total:
4 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

214 calories; protein 0.1g; carbohydrates 23.4g; sodium 13.6mg. Full Nutrition
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