For many years I’ve been googling sangria recipes and using soda, brandy, frozen lemonade, etc. to try to make one I liked and that was just sweet enough without being overkill. It’s never as big of a hit as I hope. This summer we experimented with a sangria at the restaurant I work for and created a perfect recipe. I made it during Power Week in Maine for my family, and the batch that I thought would last a few days lasted a few hours. It started as a Peach Sangria, but I experimented and made a Pomegranate version for our Summer Bash this year (because I have a drink dispenser with 3 jars and I needed to have a variety, of course!) So here it is! The recipe seems like a big batch, but trust me- it will go fast.
Peach Sangria
(4) 750l bottles of dry white wine (pinot grigio or sauvignon blanc) or 2 magnum bottles
2.5 cups of peach liqueur (I use Stirrings brand, it’s 9.99/bottle. If you can’t find any other peach liqueur you can use peach schnapps, but it’s not as good)
1.5 cups of simple syrup (*see below)
3/4 cup fresh squeezed lemon juice (8-10 lemons)
2 cups of diced peaches or nectarines (or both!)
2 cups of cantaloupe
2 cups of sliced red grapes
2 cups of sliced green grapes
You can use as much or as little fresh fruit as you like. Sometimes I’ve added strawberries and raspberries- but they tend to get soft and fall apart in the sangria.
 |
| *To make your own simple syrup mix equal parts sugar (2 cups) and water (2 cups) in a mason jar or something with a lid and shake it until it becomes syrup! |
To make Pomegranate Sangria, simply substitute the peach liqueur for Pama Pomegranate Liqueur. Stirrings brand also has a pomegranate liqueur that is less expensive (that is what I use, but I know you can’t get it everywhere.)
