Mother’s Day is this weekend and you have just enough time to get your sangria fruit macerating. Yeah, that’s just a fancy word for bringing out the love in the fruit and marrying it with the wine. Such a happy bit of matchmaking!
Plan to start your sangria the night before and finish it off right before Mom arrives. I love these kinds of drinks for parties because you can get most of the work done in advance and they serve groups easily. Anything to get a jump start on the fun so you can relax and enjoy celebrating with your Mom!
You can always have a glass today for quality control measures, right? Mom does deserve only the finest sangria and tasting is the only way to know for sure.
Ingredients:
1 1/2 cup peach brandy
1 bottle Pinot Grigio
2 fresh peaches, pitted, cut into thin wedges, extra for garnish
1/2 cup fresh or frozen raspberries, extra for garnish (fresh only)
1 liter ginger ale (4 cups)
Directions:
In punch bowl or very large pitcher, mix peach brandy and wine. Add peaches and raspberries. Refrigerate and let flavors meld together for 4-24 hours. Add chilled ginger ale right before serving.
For garnish: Thread one peach slice and several raspberries onto a cocktail pick. Make one for each guests glass and store in refrigerator until ready to serve cocktail. Place one fruit pick across each glass around the sangria pitcher.
- 1 1/2 cup peach brandy
- 1 bottle Pinot Grigio
- 2 fresh peaches, pitted, cut into thin wedges, extra for garnish
- 1/2 cup fresh or frozen raspberries, extra for garnish (fresh only)
- 1 liter ginger ale (4 cups)
- In punch bowl or very large pitcher, mix peach brandy and wine. Add peaches and raspberries. Refrigerate and let flavors meld together for 4-24 hours. Add chilled ginger ale right before serving.
- For garnish: Thread one peach slice and several raspberries onto a cocktail pick. Make one for each guests glass and store in refrigerator until ready to serve cocktail. Place one fruit pick across each glass around the sangria pitcher.
