Peach and raspberry sangria

Peach and raspberry sangria with cava and ice "cubes" made from a strawberry puree.

The Associated Press

Peach and raspberry sangria with cava and strawberry ice

Start to finish: 10 minutes active, plus 2 to 4 hours chilling

Servings: 10

1 cup brandy

1 cup peach juice

1/2 cup simple syrup or agave syrup

750-milliliter bottle dry red wine (such as rioja)

6 ounces fresh raspberries

2 oranges, thinly sliced

2 limes, thinly sliced

16-ounce bag frozen strawberries

3/4 cup orange juice

1/4 cup sugar

750-milliliter bottle cava (or other sparkling wine)

In a large pitcher, stir together the brandy, peach juice and syrup until the syrup is dissolved. Add the wine and stir again. Stir in the raspberries, oranges and limes, then cover and refrigerate for 2 to 4 hours.

Meanwhile, in a blender combine the strawberries, orange juice and sugar. Puree until very smooth. Pour into 2 ice cube trays, then freeze for 2 to 4 hours, or until solid.

When ready to serve, slowly pour the cava into the pitcher. Stir once or twice gently just to mix. Pour into serving glasses, then add 1 to 2 frozen strawberry cubes to each glass.

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