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 Time for a cocktail! I should have shared the recipe for this Peach Rosé Sangria last week when most of the country was in the middle of a heat wave, including Colorado. We’d been in the 90’s for a couple weeks and by the time the weekend rolled around I was ready for a break. Pretty pathetic coming from the girl that grew up in Arizona. I may be weak in the heat, but I’m a champ in 30 degree temperatures!  

I couldn’t even enjoy this sangria outside on the deck 


  • 1 bottle rosé wine
  • 1/4 cup brandy or peach brandy
  • 1 cup peach juice or nectar
  • 3 peaches, pitted and sliced thin
  • 1/2 pint raspberries, washed
  • Sparkling water


  1. Add the sliced peaches and raspberries to a pitcher. Pour the rosé, brandy and peach juice over the fruit. Stir to combine. Refrigerate for at least an hour or longer.
  2. Pour the sangria along with some of the fruit into glasses. Top with sparkling water and garnish with a fresh peach slice.

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