Combining red wine, juicy Summer fruit and a sparkling finish, hot Summer days were made for Blackberry Peach Sangria.
My first true introduction to sangria came many years ago at my mother-in-laws house. She had come across a recipe and me, along with my sister-in-law, got to be the lucky taste testers. Since then, there’s been no turning back. Almost every summer dinner at her house features a pitcher of sangria. Between the juicy fruit, the therapeutic effect of the wine and the splash of fizz, it’s a drink that was made for summer patio sipping.
When you look into making sangria, the basic recipe is pretty simple: take some red wine, add a bunch of fruit, some juice or sugar to sweeten and a shot of brandy and then let it all sit together for awhile. I would say 24 hours at least, but if you can make it 48 hours, even better. Right before serving add a splash of something sparkly, like champagne or Prosecco and serve it over ice. That’s it, easy peasey!
For this recipe, I was overwhelmed with blackberries in my backyard and the local market had ALL the varieties of peaches on display, so those two fruits formed the base for my sangria. With a couple extra fun tweaks, I ended up with this delicious Blackberry Peach Sangria to sip on the last of these hot summer days.
1 bottle of red wine
1 Cup muddled blackberries, plus a small handful of whole ones
2 peaches, sliced
1/4 Cup sugar
2 oz Grand Marnier
250 mL Ginger Beer
Stir together the wine, blackberries, peaches, sugar and Grand Marnier. Set in the fridge for at least 24 hours (48 hours is even better). Right before serving, stir in the ginger beer. Serve over ice.