Two great fruits of summer combine to create the perfect summer sangria. Peach and raspberry!
Yesterday I mentioned that it was my nephew Griffin’s 1st birthday. At least it was in Pacific time where he was born. While slipping on the edge of sleep one year ago I got a phone call from my brother at 12:30am EST – July 2nd, 2014. In my haze I figured it must’ve been a mistake. Why would he call me this late? He knows I live 3 hours into the future. PING – voicemail. Listen to voicemail. Become excitably wide awake the moment I heard something that resembles “baby”. Frantically call him back. Yes my littlest nephew, so long as I live on the east coast your birthday is July 2nd.
For this momentous event I actually will be traveling into the past to LA in order to be there for his 1st birthday party this weekend which will stars and stripes themed. The BIG one! But what does this have to do with sangria? Nothing really, it’s just my latest flavor combination of sangrias. Although we will be serving my red, white and blue sangria at this party for the adults. So what I’m really trying to day is whether you are hosting a themed holiday cookout this weekend, enjoying explosions in the sky, or just needing a good summer cocktail, I’ve got you covered.
One year ago: BBQ World Peas Burger
Two years ago: Avocado Cheese Ball
Three years ago: Red, White & Berry Shortcakes
Four years ago: Mojito Fruit Dip
1/2 cup peach nectar
1/2 cup triple sec
1/2 cup white rum
2 Tbsp honey
1 lemon, sliced
1 orange, sliced
6 oz. fresh raspberries, rinsed
1 peach, sliced
750 ml white wine, chilled (I used Savignon Blanc)
- Place peach nectar, triple sec, rum, and honey in a large glass pitcher. Stir until honey is dissolved. Add fruit, cover and store in the refrigerator for at least a couple hours, best overnight.
- When ready to serve, stir in wine. Serve over ic,e and if desired with a splash of lemon-lime soda or other sparkling beverage. Garnish with more fruit.
Source: Adapted from my Pineapple Sangria.
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