Everyone knows sangria is delicious, especially once you get to the alcohol-soaked fruit at the bottom. Sangria is made ahead of time to allow the alcohol and fruit to mix together, and the last few ingredients are added just before serving. A little dash of forethought brings a boatload of compliments. This white sangria brings a little Kentucky flavor in the form of bourbon, and it is perfect for summer with its seasonal peaches and cherries. What's not to love?
Cherry-Peach Sangria
Hands-on time: 20 min.
Total time: 8 hour, 20 min.
Serves 6
I always use a Spanish albariño, but you can use any zesty white wine you enjoy.
1/4 cup sugar
1/4 cup bourbon
2 1/2 cups pitted Rainer cherries
1 (750-mL) bottle albariño wine, chilled
1 cup chilled club soda
1 peach, thinly sliced
3 thyme sprigs
Combine the sugar and bourbon in a pitcher; stir until sugar dissolves (as much as possible). Add the cherries and wine, and chill for 8 hours or up to overnight. Just before serving, stir in club soda and remaining ingredients.
Recipe modified from Cooking Light
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