Strawberry Peach Rosé Sangria

  1. If desired, remove peach skins and pits (see *note), and cut into 1/4 inch slices.
  2. Rinse strawberries and dry them. Reserve enough whole strawberries to garnish each glass. Hull the rest of the strawberries and slice.
  3. Slice one lemon into 1/4-inch thick wheels and set aside.
  4. Combine Rose, strawberry liquor, peach nectar, vodka, and juice from one lemon juice in a glass pitcher. Shortly before serving, add the sliced strawberries, the sliced peaches, and the lemon wheels to the pitcher.
  5. Fill glasses with ice and add 5 ounces of Sangria plus some of the fruit from the pitcher. Garnish each glass with one of the whole strawberries you reserved.
  6. ***NOTE 1*** -rnSometimes fresh peaches aren't completely ripe when purchased. So plan to purchase them a few days before you actually need to use them, and leave them sitting out to ripen.
  7. ***NOTE 2*** -rnI prefer to remove the skins from the peaches. To do this: rn- Use a sharp paring knife to make an "X" at the base of each peach.rn- Drop them into boiling water for about 30 seconds.rn- Quickly remove them and drop into ice water for 1-2 minutes. rn- Once cool enough to handle, slip off the skins.
  8. **NOTE 3*** - rnMany recipes recommend adding the sliced fruit to the pitcher and chilling overnight so that the fruit is infused with the flavors. However I find that the strawberries and peaches can lose too much of their texture, and also change the consistency of the Sangria. For this Sangria I prefer adding the fruit within an hour before serving.

peaches, fresh strawberries, lemons, strawberry liqueur, nectar, vodka

Taken from food52.com/recipes/60461-strawberry-peach-rose-sangria (may not work)

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