Cherry-Peach Sangria

Cherry-Peach Sangria Recipe
Photo: José Picayo; Styling: Michele Faro
We recommend zesty Spanish albariño, but you can use any other refreshing white wine.

Yield:

Serves 8 (serving size: about 2/3 cup)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 8 Hours, 20 Minutes

Nutritional Information

Calories 155
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.8 g
Carbohydrate 18.3 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 11 mg
Calcium 18 mg

Ingredients

1/4 cup sugar
1/4 cup brandy
2 1/2 cups pitted Rainier cherries
1 (750-milliliter) bottle albariño wine, chilled
1 cup chilled club soda
1 peach, thinly sliced
3 thyme sprigs
1 sprig purple basil (optional)
1 sprig sweet basil (optional)

Preparation

1. Combine 1/4 cup sugar and 1/4 cup brandy in a pitcher; stir until sugar dissolves. Add cherries and wine, and chill for 8 hours or up to overnight. Just before serving, stir in club soda and remaining ingredients.

Note:

Ann Taylor Pittman,

July 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note