Author Notes
Ripe, honey-sweet peaches and tart raspberries soaked in a luscious wine blend. —garlic and zest
Ingredients
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1/3 cup
sugar
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1/3 cup
water
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1
bottle white wine, I used Pinot Grigio
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1/2 cup
peach schnapps
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3
peaches, peeled, seeded and chopped
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1/2
pint raspberries
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well chilled club soda or sparkling water
Directions
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In a small bowl combine the water and sugar. Bring to a boil and cook until sugar is completely dissolved. Cool to room temperature.
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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.
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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.
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