Sunday, June 1, 2014

Cherry-Peach Sangria

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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