Sparkling Peach Sangria
1 (1.5 liter) pink Moscato
1 cup peach schnapps
1 bag frozen peaches
1 (1 liter) Sprite
Mint leaves for garnish
Mix together Moscato, peach schnapps and peaches in a large pitcher.
Refrigerate for one hour. Add Sprite and garnish with a sprig of mint before serving.
I have never made actual sangria before so I was excited to try my hand making this tasty beverage. I have only ever had sangria while out dining or wining (there needs to be a better word for drinking at a winery, but nothing is coming to mind, sigh). A few simple ingredients and it looked easy enough to make.
I had to make a trip to the grocery store to buy the ingredients, since strangely enough I did not have pink moscato on hand, yet I did have lots of delicious red wines to choose from (hmmm next time I’ll try a red sangria with maybe raspberries and what would I add as the hard liquor?? I need to search red sangria recipes). I’m sorry, this is how I get distracted at home while I’m baking, cleaning, writing, really doing anything in my life if I’m honest…so back to the task at hand…walking you through the process of how I made my peach sangria.
Into the grocery cart went wine, schnapps, sprite, frozen peaches, and cilantro. Yes, you read that right, cilantro, not mint like the recipe says. I didn’t realize it was cilantro until I returned home and unpacked my groceries and actually saw what the little carton of fresh herbs read. Fresh Cilantro. Someone in the produce department put cilantro in the mint slider slot. Fabulous. Well, there went my garnish because I was not driving 15 miles back into town for mint garnish. The recipe did say garnish, so I hope this wasn’t a do or die ingredient.
Now that had everything set out on the counter I had a moment of panic. I looked at the recipe and then back at the bottles sitting before me. I bought 750mL of moscato and a 2 liter bottle of sprite. What I didn’t realize at the time while aimlessly grabbing items off the shelves were the volumes indicated on the recipe nor on the bottles. Not until this very moment that I went to begin pouring did I realize the volume ratio and now I would need to use math skills.
Enter some very explicit commentary at this point. Feel free to use your imagination.
I haven’t used mL or L or those kinds of conversions since elementary school. I was about to pour myself some much needed wine to avoid the PTSD images of my insane math teacher that basically scarred me from hating math in the first place when I realized I probably needed every drop of the wine in front of me to make this recipe work. Then unlike when I was in school I remembered I had the use of the internet. Hallelujah!!
Thank god for the internet, and my calculator, in helping me convert mL and L to cups so I could get the measurements correct.
So far I wasn’t making this “easy” recipe easy on myself.
After I mixed up the moscato and schnapps along with the frozen peaches, I let it sit for an hour before adding the sprite. Unfortunately, I did not have the mint to add as garnish, but the sparkling peach sangria was fruity and delicious all the same. I made half a batch which fit quite well into one pitcher, so I’m sure the entire recipe above would fill two if you were having guests. Although after my adventure I had no trouble finishing half a pitcher before bedtime so the choice is yours on whether you share or not. Enjoy!
Synopsis:
The beloved Montgomery Family, from New York Times Bestselling author Kristen Proby’s With Me In Seattle series, is big, and it just keeps growing! There are parties and celebrations taking place at every turn, and we are delighted to invite you to all of the festivities!
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And let’s not forget cocktails!
Kristen, along with USA Today Bestselling author Suzanne Johnson, have teamed up to bring you this cookbook, celebrating family, love, and absolutely delicious foods, perfect for any occasion.
So sit back, or march straight into the kitchen, and get ready to indulge. We hope you’re hungry!
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