White Peach Sangria Recipe
Daily Value: 129%
High-Fiber, Low-Fat, Low-Sodium
Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||579µg||145%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
When in doubt for your weekday dinners and drinks, go big or go home: we think a light white peach sangria will hit just the right spots for your last nights of summer. This white peach sangria, made by the newly opened Al Lado wine bar in Denver, goes great with Latin dishes, such as tapas or cazuelas. Chef Richard Sandoval makes a "Pan Con Tomate Y Jamon" tapas dish at Al Lado perfect for white sangria; the manchego cheese, added to the grilled bread, brings out the flavor of the sangria.
- 1 bottle apricot brandy
- 1/2 bottle Peach Schnapps
- 1 bottle Triple Sec
- 1 1/2 liters white wine
- 1 quart orange juice
- 1/4 container passion fruit
- 4 apples, diced
- 4 oranges, diced
- 4 Palisade peaches, diced
Add all the liquids to a 10-gallon plastic container. Add all the cut fruit to the liquid mixture. Marinate the mixture for at least 24 hours.
To serve, add ice to the sangria glass. Add 6 ounces of sangria to the glass. Top with soda water. Garnish with an orange wedge.