white peach sangria

[Image: Courtesy of Scott Rounds]

A drink that’s both refreshing and versatile is key when warmer weather hits, and for that, look no further than this Summer White Peach Sangria. The recipe appears in Siriously Delicious (Oxmoor House, 2018), the latest from author and “Today Show” food contributor Siri Daly. “When I sip this delicious beverage, I am transported to a happy place. A place of calm, of carefree unstructured days, and warm summer nights,” she writes.

Sangria is traditionally made with red wine, but this iteration offers a twist, calling for sparkling water and moscato instead—you can substitute the latter with pinot grigio, or both with prosecco, depending on your preference. Rich in vitamin C, grapes and white peaches add natural sweetness, and you can extend the sangria’s summery flavor into autumn by using frozen fruit. Daly points out that because produce is frozen shortly after harvest at peak ripeness, all of the nutrients get locked in—meaning fruits (and vegetables) can still be healthy and convenient, even when not in season.

RELATED: Taste – Cinnamon Pear Chips

When served in a glass pitcher, this sangria is perfect for gatherings and a wonderful way to enjoy a summer evening with friends.

Siriously Delicious cookbook

[Image: Courtesy of Time Inc. Books]

Summer White Peach Sangria Recipe

Serves 8

2 large white peaches, peeled and cut into thin wedges

1 cup halved seedless green grapes

1 cup halved seedless red grapes

RELATED: Taste – Green Immuni-Tea

2 cups chilled cantaloupe melon balls

1 (750 ml) bottle moscato

1/2 cup peach nectar

1/4 cup fresh lemon juice (2 lemons)

1/4 cup brandy

1 (12 oz.) can chilled peach-and-pear sparkling water

Place peaches, grapes and cantaloupe in a large pitcher or punch bowl. Add moscato, peach nectar, lemon juice and brandy, and stir gently. Chill for 4 hours. Add sparkling water and serve cold with plenty of fruit in each glass.

For your chance to win a copy of Siriously Delicious, find @dayspamagazine on Instagram.

– by Marina Kay

Tell us your thoughts! Leave a Facebook Comment

More