After taking just one sip of the most perfect “tastes-like-you-stuck-a-straw-in-a-peach” Sangria at Hugo’s Mexican Restaurant in Houston, I knew I had to attempt a recreation of my own!
I found the perfect opportunity when I hosted a BBQ this Saturday. Nothing beats 101° temperatures better than a light, refreshing glass of Peach Sangria!
Watch this video on how to make the delicious Sangria and get the full recipe below.
Ingredients (makes 2 liters)
- 1 lime (sliced thin)
- 1 tbsp sugar
- 1.5 liter bottle chenin blanc
- 1/2 cup apricot brandy
- 1/4 cup triple sec
- 1 cup peach nectar*
- 3 nectarines (peeled, cored and pureed)
- 2-3 peaches (peeled and cubed)
* I recommend purchasing at a specialty store such as Whole Foods which sells the nectar as 100% juice. I found traditional grocery stores only carried canned nectar which added sugar and high fructose corn syrup.
Start by slicing the lime and placing in a large pitcher or beverage barrel. Top with the sugar and muddle well.
Next, add the wine, brandy, triple sec and peach nectar.
Then peel, core and puree the nectarines in a food processor.
Add the puree to the sangria and mix well.
Finally, chop the peaches, add to the sangria and the perfect summer cocktail is complete!
I also chose to freeze watermelon balls to serve with the Sangria instead of using ice cubes 🙂
Melon Ballers are sold at Target, Walmart or specialty store such as Williams Sonoma or Sur La Table for around $10.
I ended up making 3 batches for my BBQ, I’d say it was a hit!
♣ Vegetarian Option: This Recipe is Vegetarian.
♦ Gluten Free Option: This Recipe is Gluten-Free.