Raspberry Peach Sangria – Friday’s 5 o’clock Wet Your Whistle Call!

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.

Raspberry Peach Sangria
Serves 12
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134 calories
11 g
0 g
0 g
0 g
0 g
156 g
6 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
156g
Servings
12
Amount Per Serving
Calories 134
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
3%
Sugars 10g
Protein 0g
Vitamin A
2%
Vitamin C
5%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cup peach brandy
  2. 1 bottle Pinot Grigio
  3. 2 fresh peaches, pitted, cut into thin wedges, extra for garnish
  4. 1/2 cup fresh or frozen raspberries, extra for garnish (fresh only)
  5. 1 liter ginger ale (4 cups)
Instructions
  1. 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.
  2. 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.
beta
calories
134
fat
0g
protein
0g
carbs
11g
more
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