Ingredients
- Peach, Raspberry and Lime Sangria
- I often make the puree and put it in a pitcher and allow my guests to decide if they want sparking water or prosecco.
- Serves 4-6
- ¼ cup Simple Syrup, recipe follows
- 1-pound fresh peaches, skinned and sliced, or 1 lb. bag frozen peach slices, thawed, or 2-15 oz cans peaches, drained, and reserve syrup
- ½ cup peach liqueur or brandy, such as Matilde, DeKuyper or Bols (optional)
- 1 tablespoon fresh lime juice
- 1 lime, thinly sliced
- 1 cup fresh or frozen raspberries, thawed
- ¼ cup chilled club soda
- One 750ml bottle chilled prosecco or other sparkling white wine
Instructions
Puree 1 cup of simple syrup with 2 cups of the sliced peaches, ½ cup of raspberries, and lime juice in a blender until smooth. Strain with a fine sieve and add more simple syrup or powdered sugar if needed. Pour the puree into a glass pitcher. Add the peach liqueur, raspberries, lime slices and the remaining peach slices. Stir to blend. Refrigerate until ready to serve.
Just before serving, add the club soda and prosecco. Ladle the sangria with some of each fruit into large wine goblets and serve.
1 cup sugar
Combine sugar and 1 cup water in a small saucepan over medium heat. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Can be refrigerated for a week.
Makes 1 1/3 cups
