Texas Peach Sangria Recipes
PEACH SANGRIA
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.
Provided by rlt11_NMC
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 10
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 23.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 13.6 mg, Sugar 20.2 g
AMAZING PEACH SANGRIA
This peach white wine sangria is light and refreshing and so easy to make. I've tried many and I keep coming back to this one. The frozen strawberries and grapes keep the sangria cold without diluting it.
Provided by Sophie
Time 8h10m
Yield 4
Number Of Ingredients 7
Steps:
- Combine triple sec, sugar, and lemon juice in a bowl and stir to dissolve; add peaches. Put in the refrigerator for 8 hours, or overnight.
- Pour peach mixture into a pitcher, top with Prosecco, and serve immediately. Garnish each glass with a few frozen grapes and strawberries.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 46.6 g, Fat 0.5 g, Fiber 2.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 18.1 mg, Sugar 35.8 g
PEACH SANGRIA
This recipe came to The Times from David Mas Masumoto, who is an organic-peach-and-grape farmer and author. The drink is bright and fizzy and full of delicious summer. It's a great accompaniment to brunch, or just an excellent way to end a hot day.
Provided by David Mas Masumoto
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Peel and pit 5 of the peaches and cut them into chunks. Place in a food processor and blend until smooth. Add the sugar and blend until combined. Strain through a fine-mesh sieve. In a 3 1/2 -quart container, combine the peach purée, wine and lemon. Cover and refrigerate overnight. An hour before serving, thinly slice the remaining peaches and add them to the sangria along with the blueberries. Serve over ice.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 25 grams
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