Every so often, I like to deviate from my standard glass of wine to something a little more interesting. I’m not talking shots of Jagermeister, here. I?ll leave that to more experienced libation-ers. But there’s something about sangria that gets me every time.
Especially during the blistering heat of summer, when everyone needs a refreshing reprieve from the scorching sun — if you live in South Florida, you know what I’m talking about.
This easy blend starts with simple syrup — equal parts of sugar and water, boiled until the sugar dissolves and then cooled to room temperature.
I went with a white wine sangria instead of a traditional red for two reasons. First, red wine stains my teeth and turns them a weird shade of gray — fine when I’m mano a mano with Scott, but making a whole pitcher of sangria means there’s probably other people around.
Second, I had plenty of $10 and $12 white wines on the shelf, but the few reds in my cupboard were $25 and up ? no way was I mixing that with fruit and simple syrup.
With sangria, the fruit is key – it has to be something that you want to keep going back to. Something juicy, sweet and ripe. I selected peaches and raspberries because they looked so good at the store. Then I realized, (duh) I had the makings of a peach melba.
To amp up the peach flavor, I added schnapps and some sparkling water for effervescence. I know, doesn’t it sound good? Aren’t you getting thirsty just thinking about it?
I think it was the fruit that kept me coming back — soaking in the flavors of the wine and spirits and giving up its own sweetness to the easy-sipping-tonic.
Or maybe it was the wine with that peachy nose. Whatever it was — it was good!
And habit-forming — especially in the swelter of 90 degrees and very high humidity. You’re welcome!
- 1/3 cup sugar
- 1/3 cup water
- 1 bottle white wine, I used Pinot Grigio
- 1/2 cup peach schnapps
- 3 peaches, peeled, seeded and chopped
- 1/2 pint raspberries
- well chilled club soda or sparkling water
- In a small bowl combine the water and sugar. Bring to a boil and cook until sugar is completely dissolved. Cool to room temperature.
- In a pitcher blend the wine, schnapps and simple syrup. Stir to combine. Add the diced peaches and raspberries. Cover the pitcher and refrigerate several hours or overnight.
- Add ice to glasses and pour in the sangria - making sure to get several spoonfuls of fruit in each glass. Top with a splash of club soda or sparkling water. Serve.