Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, peach sangria. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Peach Sangria is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Peach Sangria is something that I’ve loved my entire life.
Finding You The Best Deals On Prices Saver And Online! Find Your Favorite Movies & Shows On Demand. To serve, add the soda water and some ice and pour into jugs. Place the sliced peaches into the bottom of the sangria pitcher.
To begin with this recipe, we must first prepare a few ingredients. You can cook peach sangria using 7 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Peach Sangria:
- Take 1 bottle sauvignon blanc
- Prepare 1 (16 oz) bag of frozen sliced peaches
- Prepare 2 (12 oz) cans peach nectar
- Prepare 1 (6 oz) package fresh raspberries
- Make ready 1 lime sliced
- Prepare 1/2 cup citrus vodka
- Prepare Club soda
This peach sangria recipe is a white sangria recipe, meaning that it uses white wine instead of red wine. Add sliced peaches, red and green grapes. This is the perfect cocktail recipe for peach season! PIN IT NOW TO SAVE FOR LATER!
Instructions to make Peach Sangria:
- Mix all ingredients together minus the club soda into a pitcher and let sit in the refrigerator for at least 1 hour.
- When ready to serve stir well and add club soda to desired taste.
This is the perfect cocktail recipe for peach season! PIN IT NOW TO SAVE FOR LATER! This Peach Sangria is super easy to make and with only four ingredients, it's a cocktail you can whip up all the time. Peach Sangria is my go to cocktail during the summertime. This delightful twist on the classic White Sangria Recipe uses gorgeous fresh or frozen peaches that are ripe and juicy during hot summer months.
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