Texas Peach Sangria
This refreshing twist combines the juicy sweetness of ripe Texas peaches with crisp Chardonnay, creating a drink that's both sophisticated and down-home delicious. Perfect for hot summer days, backyard barbecues, or simply unwinding after a scorching Texas afternoon.
Equipment
- Large Glass Pitcher
- Wooden Spoon
- Muddler (optional)
Ingredients
- 1 bottle Chardonnay 750ml, preferably Texas-produced
- 4 peaches ripe, sliced (Texas Hill Country peaches are ideal when in season)
- 1/4 cup peach schnapps
- 2 tbsp honey or agave nectar
- 1 lemon thinly sliced
- 1 lime thinly sliced
- 1/2 cup fresh raspberries
- 2 cups sparkling water
- ice cubes for serving
- fresh mint sprigs for garnish
Instructions
- Wash and slice the peaches into thin, even wedges. Leave the skin on for color and texture.
- In a large glass pitcher, combine the Chardonnay and peach schnapps. Stir gently with a wooden spoon.
- Drizzle in the honey or agave nectar while stirring constantly to ensure it dissolves completely.
- Add the sliced peaches, lemon, lime, and raspberries to the pitcher. Using a muddler or the back of a wooden spoon, gently press some of the fruit pieces against the side of the pitcher to release their juices.
- Cover the pitcher with plastic wrap and refrigerate for at least 2 hours, preferably 4-6 hours to allow the fruit flavors to fully infuse the wine.
- Just before serving, add the sparkling water and stir gently. Fill glasses halfway with ice, pour the sangria over, making sure to include fruit pieces in each glass. Garnish with fresh mint sprigs.
Notes
For a less sweet version, substitute the peach schnapps with 1/4 cup brandy. If fresh peaches aren't available, use 2 cups frozen peaches (thawed). This sangria can be stored (without sparkling water) for up to 48 hours in the refrigerator.
Nutrition
Calories: 165kcalCarbohydrates: 18gSugar: 14gVitamin A: 8IUVitamin C: 15mg
Tried this recipe?Let us know how it was!