Recently I went to a dinner party with a lovely group of ladies. It was a hot, steamy evening, where the sweat glistens on your face and runs down the middle of your back. The plan was to eat dinner in the hostess’s beautiful garden, but the heat sent us quickly back inside to the relief of an air conditioned dining room.
As each guest arrived, we were served a glass of this refreshing peach sangria. It was the perfect beverage to temper the sweltering temperatures—flavorful but not too heavy and sweet.
The original recipe uses fresh fruits, but I think frozen would work just as well when the fruit is out of season. I also think it will be fun to play with the mix of ingredients throughout the summer, such as switching to white wine and using flavored vodkas.
I’ve written in the past about my dislike of summer. This sangria may just be the ticket to help me survive the blistering months ahead.
Adapted from Southern Living recipe
1 bottle rośe wine
3/4 cup vodka
1/2 cup peach nectar
6 tablespoons thawed frozen lemonade concentrate
2 tablespoons sugar
1 pound ripe peaches, peeled and sliced (or 3 cups frozen)
1 6-ounce package fresh raspberries (or 1 cup frozen)
2 cups chilled club soda
In a pitcher, add the wine, vodka, nectar, lemonade concentrate, and sugar. Stir to dissolve the sugar. Add the peaches and raspberries, and then cover the pitcher and chill for 8 hours. Add the club soda at serving time. Serve in a wine glass or over ice in a tall glass.