Fresh squeezed peaches? That's right -- the secret to this light and refreshing summer sangria, with the flavor of ripe and juicy fresh peaches, is in the technique -- hand squeezing.
The recipe starts by making homemade peach nectar. Ripe, peeled peaches are simply squeezed in a bowl to release their golden juice. A small amount of sugar is added to the peaches to help release the rest of the juices. Rested, then strained, the end result is pure ambrosia. Here's how it can be used to make a delicious peach sangria:
yield: 8 servings
- 10 large peaches (ripe, but firm enough to peel)
- 1/4 cup granulated sugar
- 1/4 cup peach schnapps
- 1.5 liters white wine (the Riesling from Barefoot is a perfect compliment to the peaches)
Step 1: Peel and pit 8 of the peaches. Place in a large bowl. Gently squeeze, with clean hands, to release the juices and to break into small pieces. Stir in the sugar. Cover and refrigerate for 1 hour.
Step 2: In a fine mesh strainer, over a medium bowl, strain the peaches. You may want to use a small whisk to keep the mixture moving in the strainer, allowing the juices to flow into the bowl. Discard the pulp that is left behind. The nectar is ready to use or can be stored in the refrigerator for up to a week.
Step 3: To assemble the sangria, start by pouring the wine into a large jar or pitcher. Add the nectar and the schnapps. Stir to combine. Slice the remaining two peaches. Add to the sangria. Serve over ice.