Tell me you’ve walked by the peaches at the grocery store or the market lately.
The scent of peaches this time of year is just *intoxicating.*
I buy them every time I pass them – I can’t help myself. Usually, I take them plain. No cutting them up or anything silly like that. Just sticky, fresh peach juice dribbling down my chin, and probably falling onto whatever papers I have sitting in front of me while I work. Because no amount of napkins ever seems to be enough for the juice of ripe, fresh peaches.
I also like to bake with them. If I had a grill, I’d love to cook with them. And, of course, I like to make drinks with them.
This sangria is special because not only are you using diced peaches, you’re also adding fresh peach pureé to the mix. The end result is so much… peachier… than what you’d get from adding the diced fruit alone.
You can use any other fruit you’d like. I used green apples, because I love apples in sangria – and their crisp flavor is a natural match for peach sangria. You could go solo on the peaches – you could do thin, pretty slices instead of dicing them, if you prefer.
No matter which way you choose, life’s a peach – enjoy it.
Peach Sangria
- 2 bottles of pinot grigio
- 1 cup Cointreau or other orange liqueur
- 4 peaches (2 pureéd and strained, 2 diced)
- 1 cup diced fruit of your choosing
- 1/2 cup – 1 cup simple syrup
