Tropical Peach Sangria
A lovely cocktail for summer!
Servings: 6 servings
Ingredients
- One 750ml. bottle dry white wine (like pinot grigio or sauvignon blanc)
- 1 cup orange juice
- 1 cup pineapple juice
- 3 ounces brandy
- 3 ounces peach puree (can use Kern's Peach Nectar, or make your own puree- see Notes below)
- 2 ounces simple syrup (see notes below)
- 2 ounces triple sec
- peach segments, orange slices, pineapple chunks (for garnish, as desired)
Instructions
- Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours.
- Serve over ice (if desired). Add fruit to each serving.
Notes
- *To prepare simple syrup: mix equal parts of sugar and water brought to a boil for 2 minutes in a small saucepan and then cooled- leftover syrup can be stored in a tightly sealed container in the refrigerator for up to 1 month.
- *To make peach puree: peel peaches, remove pits and puree in a blender with a small amount of water.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 237mg | Fiber: 1g | Sugar: 20g | Vitamin A: 121IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 1mg