Raspberry-Peach Rosé Sangria
Ingredients
The Sangria
-
1
bottle
Rosé wine
-
¼-⅓
cup
rum or brandy
-
¼-⅓
cup
peach nectar or 1 small peach blended with ¼ cup water
-
1
pint
fresh raspberries
-
4
small
ripe peaches, thinly sliced and pitted (1 peeled)
Optional
-
to taste
sparkling water
-
to taste
mint leaves
Instructions
- Make a peach puree by blending one peeled and pitted peach with ¼ cup water.
- Combine the peach puree with rosé wine and rum or brandy in a large pitcher.
- Stir in the fresh raspberries and sliced peaches.
- Refrigerate for at least 2 hours or overnight for better flavor infusion.
- To serve, pour the sangria into glasses, add some fruit with a slotted spoon, and top with sparkling water if desired.
Nutrition Facts (estimated)
Servings
6
Calories
178
Total fat
0g
Total carbohydrates
10g
Total protein
1g
Sodium
1mg
Cholesterol
0mg
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