1 (750-milliliter) bottle chilled cava or other sparkling wine
Garnishes: blueberries, mint leaves, and peach slices
How to Make It
Combine water and brown sugar in a microwave-safe dish; microwave at HIGH for 3 1/2 minutes. Stir to dissolve sugar. Cool. Peel and pit peaches. Combine sugar syrup and peeled peaches in a food processor; process until smooth. Pour peach mixture into a pitcher; stir in white wine Grand Marnier. Chill at least 4 hours; strain mixture through a cheesecloth-lined sieve. Squeeze cloth to extract juices. Discard solids. Stir in cava. Garnish, if desired.
I made this for a late summer casual get-together; I knew some of our guests are not beer or straight wine enthusiasts, so I thought using the plethora of ripe, juicy peaches in this recipe would be a great alternative. Plus, I wanted a minimum amount of fuss in order to get drinks to the table asap to max socalizing time. I LOVED this recipe, but I had to make a few tweaks. The store only had flavored sparkling wine, so I grabbed raspberry given that I had chambord in the cabinet and I planned on subbing the grand marnier for chambord. I didn't want to sacrifice the orange in the recipe so added some orange juice and orange slices right into the mixture before setting it to chill overnight. The next morning I strained but kept the orange slices for garnish in the glasses (beautiful). Note: I also used just a fine mesh sieve instead of the cheesecloth and it worked just fine. This was really refreshing, light and easy on the alcohol taste. I will absolutely be making again!