White Peach Sangria
Tash and I were lucky enough to take a vacation in the Canary Islands this past April. We were intending on staying for one week, but on my birthday (no less) we were informed by our airline that we would have to stay for one more week due to the volcanic ash which closed all the airports in England.
Oh, how we cried into our sangria!
I first made this sangria for Tash's birthday, as peaches are her favorite fruit. It was a hit with everyone and we've passed on the recipe many times.
White Peach Sangria
from 101 Sangrias & Pitcher Drinks by Kim Haasarud.
1 bottle Moscato d'Asti
1 cup peach nectar
3/4 cup creme de peche (peach liqueur)
1/2 cup lemon juice
2 peaches, pitted and sliced
1 lemon, cut into half-wheels
1 cup peach nectar
3/4 cup creme de peche (peach liqueur)
1/2 cup lemon juice
2 peaches, pitted and sliced
1 lemon, cut into half-wheels
Combine all of the ingredients in a large ceramic or glass container and stir well. Refrigerate, covered, for at least 4 hours. Serve over ice. Garnish with peach slices. Serves about 7 very happy people.
I've had it and here's the experience. Take a sip, close your eyes, and the whole world bursts into peaches, you're running through a field of peach trees, in a long, flowing dress perhaps, hairs streaming behind you (wait a minute, that's a Summer's Eve commercial...). But this is the summer drink. You'll fall in love!
ReplyDeleteWell said, Chris! You can believe I'll be making this again this summer and sipping some on the deck in Michigan. Maybe we'll have some on your rooftop terrace and gaze at the Manhattan skyline. Sounds dreamy!
ReplyDeletePlease tell me which peach nectar you use.
ReplyDeleteValentina, we just picked up some peach juice in the boxed juice aisle.
ReplyDeleteGreat, I will buy some. I love sangria, and with peaches..dangerous. ; o )
ReplyDelete