Honey Peach Sangria Food

PEACH SANGRIA

Steps:

• Blend peaches, hot water, brown sugar, and cinnamon in a blender or food processor until smooth. Transfer to a pitcher; stir in dry white wine and triple sec. Cover and chill in refrigerator for at least 4 hours.
• Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to remove all the juices. Pour juice into a large pitcher; stir in sparkling white wine.

WHITE PEACH SANGRIA WITH MINT

Steps:

• Heat and honey on the stove top on low to warm slightly. Mix continuously for about 30 second.
• In a large pitcher add fruit, mint, honey, Prosecco and Pinot Grigio. Whisk to blend the honey in. Set in the refrigerator for about 1 hour to chill and soak the flavors together before ready to serve.

WHITE PEACH SANGRIA

Steps:

• Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

PEACH HONEY SANGRIA

Steps:

• In a large pitcher, mix together the wine, peach schnapps, 1/4 cup honey, peaches, and lemon slices. Taste and add remaining 1/4 cup honey, if desired. Refrigerate for at least 4 hours, preferably overnight, before serving. Right before serving, add the seltzer.

BEST TRADITIONAL SPANISH SANGRIA RECIPE

Steps:

• If using the sugar (which will make a sweeter sangria than if you omit), dissolve the sugar in two tablespoons of water over a low flame to create a clear simple syrup. Let cool.
• Wash the oranges and cut off thick pieces of rind before juicing the oranges.
• Juice the oranges.
• Wash the lemon and cut off pieces of rind before juicing the lemon.
• Juice the lemon.
• In a large pitcher or bowl, stir together the wine, simple syrup, orange juice, lemon juice, and brandy (if using), and add in the pieces of lemon and orange rind. If making a truly traditional Spanish sangria, simply add the cinnamon stick and let sit at least two hours (preferably overnight) before serving over ice. This allows the sangria to take on the aromas of the fruit rind and cinnamon stick.
• If you want to make a slightly more modern version (still not anything too crazy!) add in chopped up chunks of green apple and peach. For the modern version you can also top off with a carbonated beverage (lemon soda, orange soda, or soda water) right before serving for some bubbles.

HONEYCRISP APPLE SANGRIA

Steps:

• Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours or overnight.
• Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
• On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.

SPARKLING PEACH SANGRIA

Steps:

• Add lemon, lime, peaches, raspberries and blackberries to a large pitcher. Muddle fruit at the bottom of the pitcher with a muddler or a large wooden spoon so they are soft and release some of their juices.
• Add peach schnapps and muddle again.
• Add chilled wine and stir to combine.
• Taste and adjust based on your personal preferences For more sweetness, add a little peach schnapps, some honey or sugar. For more acidity, add a squeeze of lemon or lime juice.
• Serve cold over ice.

HONEY APPLE ROSé SANGRIA

Steps:

• Add the orange, lemon, apples and cinnamon sticks to a large bowl or pitcher.
• Add the honey.
• Add the brandy, triple sec and brut rosé.
• Stir to combine, then place in the refrigerator for at least an hour, or up to six hours.
• Before serving, add the sparkling water to the pitcher.

PEACH MANGO SANGRIA

Steps:

• To make the honey simple syrup, combine the honey and filtered water in a small sauce pot. Heat over high heat, stirring until the mixture comes to a boil. Immediately remove from the heat. Allow to cool completely.
• Add all of the chopped and sliced fruit to a large pitcher. Add the basil on top of the fruit to help prevent bruising. Pour in the cooled honey simple syrup and the 2 bottles of wine. Use a wooden spoon to gently stir the sangria. Cover the pitcher and allow the sangria to chill in the refrigerator for at least 6 hours; 8 hours is best.
• To serve, spoon some of the fruit from the pitcher into serving glasses. Pour in some sangria. Garnish with a slice of fresh peach, if desired. Optional, top with unflavored sparkling water. Serve immediately.
• Drink any left-over sangria within 24 hours.

WHITE PEACH, TARRAGON AND BUBBLE SANGRIA

Steps:

• Bring 6 cups water to a boil in a medium saucepan. Add the tapioca, reduce the heat to medium and cook, stirring occasionally, until tender, about 15 minutes. Strain the tapioca in a large sieve, and rinse under cold running water until cold. Spoon the tapioca into a 3-quart pitcher.
• Add the wine, grape juice and liqueur to the pitcher, and stir to combine. Add the tarragon and peaches, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours or up to overnight.
• To serve, fill 8 glasses halfway with ice. Stir the sangria to redistribute the tapioca, then pour the sangria, fruit, and tapioca into each glass.

PEACH WHITE WINE SANGRIA SLUSHIE

Steps:

• Place the wine, orange liqueur, peach liqueur, orange juice, lime juice, and honey in blender. Add frozen peaches.
• Process until smooth. Pour into glasses.
• Garnish as desired.

HONEYCRISP APPLE SANGRIA

Steps:

• Place the cinnamon sticks, apples, and orange slices in a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 6 - 24 hours. Taste; if you'd like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave.
• If you'd like a cinnamon-sugar rim (highly recommended), simply moisten the rim of your glasses with water, turn the glass upside down and dip it into a mix of cinnamon and sugar. Pour in the sangria with fruit* and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!). Garnish with a cinnamon stick, if desired. Cheers!

PEACH SCHNAPPS SANGRIA

Steps:

• Cut the peaches into slices or cubes.
• Mix all of the ingredients together in one or two pitchers. Click for an electric Ozeri wine opener.
• Place in the fridge and let the peaches absorb the alcohol for at least 1 hour or more.
• Pour, drink and enjoy!

PEACH SANGRIA

Steps:

• Put the dry white wine, Cointreau, peach schnapps, golden caster sugar, cinnamon sticks, sliced limes and oranges into a large bowl, stir and chill. To serve, add the soda water and some ice and pour into jugs.

WHITE PEACH SANGRIA

Steps:

• In a small saucepan over medium heat, add the ingredients for the herbal peach syrup. Bring to a boil, stir to dissolve the sugar completely, then reduce heat to a simmer and let cook for about 10 - 15 minutes. Strain out the herbs and peaches, putting the syrup into a jar or other container. Put in the fridge or freezer until chilled (not frozen).
• Next begin the marinade: Put the white wine, peaches, blueberries, raspberries, peach brandy and 1/2 cup of the simple syrup in a pitcher or large jar. Store in the fridge for at least 2 hours or overnight.
• At serving time, pour the marinated fruit and wine into a large pitcher and add the chilled prosecco and izze. Stir gently, then taste and add more simple syrup if you want it sweeter.

HONEY PEACH SANGRIA

Steps:

• In a blender, combine the peaches, honey and orange juice. Blend until smooth. Pour it into a pitcher, then stir in the chardonnay and ginger liqueur.
• Chill.
• To serve, fill glasses halfway with soda water or seltzer, then top it with the sangria and stir gently. Garnish with fresh strawberries and mint leaves.