Sandra This Bobby Flay Peach Sangria Recipe is a sweet and fruity cocktail, which calls for crisp white wine and fresh peach puree. It’s the ultimate summer party drink, ready in about 8 hours.
Ingredients Needed
- 1 bottle white wine (Spanish table wine)
- 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 sliced
How To Make Peach Sangria
- Combine ingredients: In a large pitcher, pour in the bottle of white wine, brandy, triple sec, orange juice, pineapple juice, simple syrup, and the white peach puree. Add the sliced fresh peaches, oranges, and apples. Stir well to mix everything thoroughly.
- Refrigerate: Cover the pitcher tightly with plastic wrap and place it in the refrigerator. Chill for at least 8 hours, or up to 48 hours. This resting period allows the fruits to infuse the wine with flavor and the alcohol to mellow.
- Serve: Fill individual glasses with ice. Pour the sangria over the ice, ensuring some of the marinated fruit makes it into each glass. Garnish with extra fresh fruit slices if desired and serve immediately.
Recipe Tips
- The best wine choice: Look for a dry, crisp Spanish white wine like Albariño or Verdejo. Pinot Grigio or Sauvignon Blanc also work well. Avoid oaked Chardonnays, as the oaky flavor clashes with the fresh fruit.
- Making the peach puree: If fresh peaches are out of season or not perfectly ripe, you can use frozen peaches. Thaw them slightly and blend them with a splash of water until smooth.
- Patience pays off: While you can drink it sooner, the 8-hour mark is the “sweet spot” where the harshness of the brandy fades and the fruit flavors truly marry with the wine.
- Adjusting the sweetness: Taste your mixture before refrigerating. If your fruit juices are very sweet, you might want to hold back slightly on the simple syrup. You can always stir more in later.
What To Serve With Bobby Flay Peach Sangria
This light and refreshing cocktail is perfect for warm-weather entertaining and lighter fare.
- Grilled shrimp skewers
- Fish tacos with mango salsa
- Caprese salad skewers
- Chicken salad sandwiches
- Fresh fruit tarts
How To Store Peach Sangria
- Refrigerate: Keep the pitcher in the refrigerator at all times when not serving. It will stay fresh for up to 2-3 days. After day 3, the fruit may start to lose its texture.
- Freeze: You can pour leftover sangria into popsicle molds for boozy peach popsicles. Do not freeze the glass pitcher.
Bobby Flay Peach Sangria Nutrition Facts
- Calories: 240
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 32g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. Nectarines are very similar to peaches in flavor and texture, but they have smooth skin, so you don’t even need to peel them before slicing or pureeing.
Yes. To make a “virgin” version, swap the white wine for white grape juice or sparkling apple cider, and omit the brandy and triple sec. You may want to squeeze in some fresh lemon juice to balance the sweetness.
Yes, for a sparkling finish. Fill the glass 3/4 full with the sangria mixture and top it off with chilled Prosecco, Cava, or club soda right before serving.
Try More Recipes:
Bobby Flay Peach Sangria Recipe
Description
A refreshing white wine sangria loaded with tropical notes from pineapple juice and fresh homemade peach puree.
Ingredients
Instructions
- Peel and pit fresh peaches, then blend with a splash of water to make 3 ounces of puree.
- In a large pitcher, combine wine, brandy, triple sec, fruit juices, simple syrup, and peach puree.
- Add the sliced fresh fruits to the pitcher.
- Cover and refrigerate for at least 8 hours (up to 48 hours).
- Serve over ice.
Notes
- Wine Selection: A dry Spanish Albariño or a crisp Pinot Grigio is essential to balance the sweetness of the fruit juices; avoid sweet wines like Moscato.
- Puree Prep: Making the puree from fresh, ripe peaches rather than using store-bought nectar gives the drink a luxurious, velvety texture.
- Marination: Do not skip the 8-hour chill time; this recipe relies on the long soak for the brandy to extract the essential oils from the fruit skins.
