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I ate the WHOLE thing...
Peach Sangria
This is the perfect way to capture the pure essence of peaches in the summer while they’re in season.
Servings Prep Time
6glasses 15minutes
Cook Time Passive Time
15minutes 6hours, minimum
Servings Prep Time
6glasses 15minutes
Cook Time Passive Time
15minutes 6hours, minimum
Ingredients
Instructions
  1. Start by pitting 1 pound of the peaches and roughly chopping them. Tumble them into a small saucepan, pour over the water, and cover. Place over medium-low heat and bring to a simmer, stirring occasionally. Keep it at a simmer for about 10 minutes, at which point the peaches will have virtually melted.
  2. Simmer for another 5 minutes uncovered before stirring in the sugar. The best way to know just how much is to taste the liquid—if the peaches are very sweet you’ll only need a spoonful or two; if they could use some help add a bit more. At the same time, if you feel the peachiness could be a little stronger reduce it for a few minutes more. Shut off the heat, stir in the peach brandy, and set aside to cool.
  3. Once the peachy juice is cooled, strain it through a fine-mesh sieve, and then through the sieve again, this time lined with cheesecloth (to remove all the little bits of pulp). You should end up with about 1-1/2 cups of the juice.
  4. Pour the juice into a pitcher along with the wine, vodka, and remaining 1/2 pound of peaches, which you’ve pitted and sliced. Stir, cover, and refrigerate for at least 6 hours, but up to 12.
  5. Serve chilled. If you want, serve a little carbonated/soda water alongside to add some extra sparkle and effervescence.

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