This recipe I recently adapted from Country Living (probably the closest I have ever come to country living). I was searching for a recipe that included simple syrup so that I could infuse the syrup with ginger. In addition to boiling the ginger in the simple syrup, I added slices of ginger to the syrup to sit overnight to intensify the flavor. This is optional.
To keep the sangria cool, fill an old orange juice quart with water and freeze overnight. Cut the paper away from the ice and add the block of ice to the sangria before serving.
Test Kitchen Notes
If traditional Sangria were a small, feisty brunette, this variation would be a tall, leggy blonde. Ginger and peaches are a classic combination, and white wine smoothes out all of the rough edges. We used white peaches, which worked beautifully, because we couldn’t find yellow. RebeccaP suggests leaving the ginger in the sugar syrup and the peaches in the brandy overnight for stronger flavors, but we were won over by the subtlety of a briefer maceration time. This sangria deserves a pretty wineglass to showcase its pale elegance. - A&M —The Editors
Peel and cut the ginger pieces into thin long slices. Combine the ginger, sugar, and water in a saucepan, and bring to a boil. Let the mixture simmer for about three minutes and then cool to room temperature. Strain the syrup and store in the refrigerator. The syrup can be made up to 2 weeks in advance. I recommend doubling the recipe and saving some for other cocktails.
Peel, pit, and slice the peaches. Add to a medium sized bowl and then pour the brandy and triple sec over the fruit. Cover and store in the refrigerator for several hours. If you enjoy a strong brandy flavor, store overnight before use.
Several hours before drinking, combine the white wine, ginger simple syrup, and soaked peaches (and the brandy liquid) in a large punch bowl or beverage dispenser. Add ice cubes or a block of ice right before serving.