Author Notes: Ripe, honey-sweet peaches and tart raspberries soaked in a luscious wine blend. —garlic and zest
bottle white wine, I used Pinot Grigio
cup peach schnapps
peaches, peeled, seeded and chopped
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.