Meet Peach Melba Sangria, the traditional peach and raspberry dessert's boozy sister! With sangria, the fruit is key – it has to be something that you want to keep going back to. Something juicy, sweet and ripe. I selected peaches and raspberries because they looked so good at the store. Then I realized, (duh) I had the makings of a Peach Melba. To amp up the peach flavor, I added schnapps and some sparkling water for effervescence. I know, doesn’t it sound good? Aren’t you getting thirsty just thinking about it?
PEACH MELBA SANGRIA [VEGAN]
1/3 cup sugar
1/3 cup water
1 bottle white wine, I used Pinot Grigio
1/2 cup peach schnapps
3 peaches, peeled, seeded and chopped
1/2 pint raspberries
Well-chilled club soda or sparkling water
In a small bowl combine the water and sugar. Bring to a boil and cook until sugar is completely dissolved. Cool to room temperature.
In a pitcher blend the wine, schnapps and simple syrup. Stir to combine. Add the diced peaches and raspberries. Cover the pitcher and refrigerate several hours or overnight.
Add ice to glasses and pour in the sangria – making sure to get several spoonfuls of fruit in each glass. Top with a splash of club soda or sparkling water. Serve.