Peach-Raspberry Sangria
photo by MeliBug
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 1 vanilla bean
- 2 (750 ml) bottles riesling wine
- 1 cup peach schnapps
- 1⁄3 cup fresh lemon juice
- 6 tablespoons sugar
- 3 ripe peaches, cut into wedges or 3 use half a jar of preserved peach slices
- 1 cup fresh raspberry
- 1 orange, sliced
- 1 lemon, sliced
directions
- Cut vanilla bean lengthwise. Scrape out the black seeds and put at bottom of pitcher. Discard the pods.
- Combine all the other ingredients. Be careful with the liquid because the fruit will cause it to overflow if the pitcher is too full!
- Chill sangria overnight to get maximum flavor.
- Just before serving, add ice cubes. Try using extra raspberries to make raspberry ice cubes for an extra pretty sangria! :) Enjoy!
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RECIPE SUBMITTED BY
I'm a 23 year old San Diegan. I graduated from San Diego State University and San Diego Culinary Institute! I am currently working in San Diego's The Oceanaire Seafood Room. I hope to one day become a chef and maybe even own my own restaurant or have my own cooking show! :D
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