Peach Sangria

A couple of weekends ago, I happened upon a large basket of peaches.  Topping out over 20lbs, I had fun trying to figure out what to do with them all (fun, in a stressful kind of way when they all ripen at once)!

Halfway through!

There was a request for Brown Sugar Peach Ice Cream, so that was done.  And there had to be pie.   Joanne's Peaches and Dream Pie of course!  I used a frozen pie crust from my last baking adventure and baked it right up, my only other change being 4 egg whites instead of 2 eggs (I had them after ice cream making, recipe to come).  Light and peachy, everyone enjoyed :)

And then there was something I've had in mind ever since I visited Bishop's Orchard last summer.  We did a wine tasting there and I picked up a bottle of wine I thought would be perfect for sangria.  I planned it out before realizing it was, in fact, a peach wine (Blushing Beauty)!

Peach Sangria
Recipe by Shannon

The mint isn't overwhelming in here, but I think it adds a little something-something!

1 bottle peach wine (or other semi-dry white wine)
1c vodka (Absolut Acai Berry)
1c mint simple syrup*
3 peaches, thinly sliced
1 orange, sliced horizontally
club soda
frozen mango cubes
frozen raspberries

In a pitcher, combine wine, vodka and simple syrup.  Stir to combine.  Add peaches and oranges, and refrigerate a few hours, or overnight.

When ready to serve, pour sangria into wine glasses (~3/4 full) and top off with club soda.  Drop in a few frozen mango cubes and raspberries and serve!

*Mint Simple Syrup

1c water
1/2c evaporated cane juice  (or granulated sugar)
large bunch of mint

Bring water and sugar to a boil over medium heat.  Once sugar has dissolved and mixture comes to a boil, turn off heat and add mint leaves.  Steep for ~30min, then strain out mint leaves.  Store simple syrup in the refrigerator until ready to use.




It sure was a tasty way to pass the time through Hurricane Irene!