Peach Mango Sangria
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"Great summer version of sangria for parties and outdoor events. Best made several hours before serving. I usually make the sangria either the night before or the morning of the event. I add the frozen fruit and by the time I serve the sangria they have thawed and soaked up the liquor."
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Ingredients1 h 10 m servings 168
Original recipe yields 8 servings (1 large pitcher)
- Place fresh raspberries in a bowl; pour in enough wine and peach-flavored vodka to cover. Let soak, at least 1 hour.
- Combine remaining wine, remaining peach-flavored vodka, peach nectar, lemonade concentrate, peach schnapps, and sugar in a large pitcher. Stir in soaked raspberries and mango chunks.
- Cook's Notes:
- Substitute a splash of simple syrup for the sugar if desired.
- Use a mix of frozen peach and mango slices if preferred. Do not use frozen raspberries. They do not hold up in the sangria and become very mushy.
Per Serving: 168 calories; 0.3 22.3 0.6 0 8 Full nutrition