White Peach Sangria

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  • 1 bottle white wine (Spanish table wine).
  • 3 ounces brandy.
  • 2 ounces triple sec.
  • 1 cup orange juice.
  • 1 cup pineapple juice.
  • 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled.
  • 3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)

Fresh peaches, oranges, and apples sliced.

How to make:-

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice to make much more better.

Cook’s Note:-

Leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month.

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