This weekend’s Farmer’s Market visit yielded a $5 buck, 37 pound watermelon, white peaches, cucumbers, tomatoes and red spring onions. So it’s time to get cooking and drinking.
Traditional Sangria begins with red or white wine. Living in the South right now, I wanted something to represent Bama. So, what better than Sweet Tea….and peaches with a kick?
I hope you enjoy this take on a Southern Sangria. Stay tuned for more recipes from my trip to the Farmer’s Market. Next up: gazpacho.
Prep Time: 10 min Cook Time: 0 min Difficulty: Easy Peasy
Servings: 10 Serving Size: 1 cup Yield: about 10 cups SP: 5
4 cups brewed peach tea, cooled
1 bottle – 750 ml – chardonnay
1/2 – 3/4 cup peach whiskey
3/4 cup simple syrup (1 cup water & 1 cup sugar)
1/4 cup Grand Marnier
3-4 fresh peaches, sliced
1.To make the simple syrup, combine water and sugar in a small saucepan, bring to a boil until sugar dissolves. Let cool.
2. Combine peach tea, chardonnay, whiskey, simple syrup and Grand Marnier in a large pitcher. Stir and adjust to taste.
3. Stir in peaches. Refrigerate until ready to serve.
4. Serve in your favorite glass over ice with sliced peaches. Chillax and enjoy!
NOTES, TIPS & TRICKS: If you don’t want to brew tea, just use your favorite pre-made tea as the base for the Sangria.
I add the simple syrup 1/2 cup at a time. Remember, you can always add, but you can’t take it away! In the summer, I usually have simple syrup ready to go in the fridge. I double the batch when I make it, its just equal parts water and sugar.
For this Sangria, I use 3/4 cup whiskey to keep the drink from diluting when served over ice.