Peach Rosé Sangria Recipes
PEACHY ROSE SANGRIA
Steps:
- Pour wine into a tall pitcher. Add peach Schnapps, peach juice, strawberries and peaches. Stir to combine. Place in refrigerator for one hour to chill.
- When ready to serve, pour over ice. Enjoy!
PEACH ROSé SANGRIA
This peach rosé sangria is crisp and perfectly sweetened naturally by peaches, strawberries and lemon. You only need 6 ingredients for this refreshing summer drink!
Provided by Leslie Kiszka
Categories Drink
Time 4h
Number Of Ingredients 7
Steps:
- In a pitcher, combine all fruit. Top with rosé and liqueur and stir to combine.
- Place in the fridge for 4 hours or more to let the flavors blend. together.
- When ready to serve, fill glasses with ice and fill each glass 3/4 full with sangria. Top with sparkling beverage of choice. Garnish with mint leaves and serve immediately. Enjoy responsibly!
Nutrition Facts : Calories 189 kcal, Sugar 12 g, Sodium 12 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
PEACH ROSé SANGRIA
Steps:
- Add the sliced peaches and raspberries to a pitcher. Pour the rosé, brandy and peach juice over the fruit. Stir to combine. Refrigerate for at least an hour or longer.
- Pour the sangria along with some of the fruit into glasses. Top with sparkling water and garnish with a fresh peach slice.
Nutrition Facts : Calories 186 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
ROSE SANGRIA WITH PEACHES
A festive way to drink pink in the summer, this sangria calls for macerating stone fruit with cherry liqueur and vodka or tequila, then topping with rose and seltzer.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 4h15m
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Toss fresh fruits with sugar, vodka, and Luxardo. Cover; refrigerate, tossing occasionally, at least 4 hours and up to 1 day. Fill a glass halfway with frozen fruit, if desired. Add macerated fruits, and top with wine and a splash of seltzer, if desired.
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