Raspberry Peach Sangria Recipes
PEACH, RASPBERRY AND LIME SANGRIA
Provided by Giada De Laurentiis
Categories beverage
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Puree the Simple Syrup and 2 cups of the sliced peaches in a blender until smooth. Pour the puree into a glass pitcher. Add the peach liqueur and lime juice. Add the raspberries, lime slices and the remaining peach slices. Stir to blend. Refrigerate until ready to serve.
- Just before serving, add the club soda and prosecco. Ladle the sangria with some of each fruit into large wine goblets and serve.
- Combine the sugar and 1 cup water in a small saucepan over medium heat. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
- Yield: 1 1/3cups.
INDIAN SUMMER RASPBERRY PEACH SANGRIA
Love at first sip!
Provided by Robert Farabaugh
Categories World Cuisine Recipes European Spanish
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add raspberries, peach slices, lemon slices, and orange slices. Float ice cubes in the beverage to chill.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 21.5 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 8.2 mg, Sugar 13.3 g
RASPBERRY PEACH SANGRIA
The perfect make-ahead cocktail for any occasion! Takes literally just 5 min! Let chill and serve with sparkling wine. That's it!
Provided by Chungah Rhee
Categories summer
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large pitcher, whisk together white wine, peach schnapps, peaches and raspberries. Let chill in refrigerator for at least 1 hour. Serve over ice with sparkling white wine, garnished with mint, if desired.
RASPBERRY PEACH ROSè SANGRIA
This refreshing fruit-filled sangria is sure to be a hit at those summertime happy hours.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- In large pitcher, mix peach slices and raspberries. Stir in orange juice, liqueur, wine and simple syrup. Cover; refrigerate 2 to 4 hours to allow flavors to blend.
- Pour into 6 glasses.
- Garnish with slices and a splash of sparkling water.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 11 g, TransFat 0 g
PEACH-RASPBERRY SANGRIA
This is a delicious sangria! Perfect for the summer or a girlie get together! your guests will love it! I would suggest thinking twice about the vanilla bean seeds because they can be a bit of a turn off for some people since they look like little black things floating around.... and if u want to make a fuller pitcher, add a 3rd bottle of Riesling or extra fruit!
Provided by MeliBug
Categories Punch Beverage
Time 10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut vanilla bean lengthwise. Scrape out the black seeds and put at bottom of pitcher. Discard the pods.
- Combine all the other ingredients. Be careful with the liquid because the fruit will cause it to overflow if the pitcher is too full!
- Chill sangria overnight to get maximum flavor.
- Just before serving, add ice cubes. Try using extra raspberries to make raspberry ice cubes for an extra pretty sangria! :) Enjoy!
RASPBERRY PEACH SANGRIA RECIPE BY TASTY
Here's what you need: white peaches, raspberry, rosé, white rum, peach nectar, champagne, peach
Provided by Tasty
Categories Drinks
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large pitcher, combine the peaches, raspberries, rosé, rum, and peach nectar. Stir until mixed.
- Chill for at least 4 hours.
- Add the champagne, then serve with a peach slice on each glass.
- Enjoy!
Nutrition Facts : Calories 376 calories, Carbohydrate 43 grams, Fat 0 grams, Fiber 5 grams, Protein 20 grams, Sugar 35 grams
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- Place the sugar and water in a small saucepan. Bring to a boil, stirring occasionally. Cook at a boil for 3 minutes, then turn off the heat and allow the syrup to cool.
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