White Peach Sangria
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
Fresh peaches, oranges, and apples slices
Place all ingredients in a pitcher and stir. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.
Recipe adapted from Bobby Flay
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| That was some good Sangria! |
