ntire pitcher, so give the sangria a \"fizz\". I prefer to
br>Add the milk, cream, peach puree and vanilla. Whisk until
In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes.
Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.
Blend peach, lemon juice, and sugar in a blender until smooth; measure 1 ounce of puree. Reserve remaining puree for another use.
Fill a pint glass with ice; add peach puree, lime juice, vodka, triple sec, cranberry juice, and simple syrup. Cover and shake. Strain drink into a martini glass.
To make peach puree, add peaches and simple syrup to a blender; blend together until smooth (taste and add more simple syrup if not sweet enough).
To a cocktail shaker filled with ice, add 2 ounces peach puree, vodka, peach schnapps, and lemon juice.
Shake moderately; strain into a chilled martini glass.
Tear mint leaves into a glass, add wedge of lime and soak in simple syrup.
Muddle with barspoon.
Half fill a rocks glass with crushed ice and add rest of ingredients to glass, stir before serving.
Top off with club soda or Sprite.
Garnish with a mint sprig and a lick of peach.
Note: Variation of a white peach Mojito but using Morgans Spiced instead of golden rum.
Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.
Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve.
In a large tall pitcher, mix the first 8 ingredients.
Refrigerate for at least 1 hour to let flavors blend.
Right before ready to serve, add in club soda; stir gently.
To serve: pour sangria into ice filled wine glasses.
You can take out the cinnamon sticks before serving but I usually leave them in.
Stir white wine, peach schnapps, and orange juice concentrate together in a large pitcher; add peach slices.
Refrigerate until completely chilled, at least 2 hours; add frozen raspberries just before serving.
Put the dry white wine, Cointreau, peach schnapps, golden caster sugar, cinnamon sticks, sliced limes and oranges into a large bowl, stir and chill.
To serve, add the soda water and some ice and pour into jugs.
Mix all ingredients together. Stir. Pour in a glass. Garnish with desired fruit.
Put on your sunglasses and pretend you're at the beach :-).
Or better yet. Go to the beach!
Fill mixing glass with ice. Add white zinfandel, riesling, limeade and Monin Peach. Cover and shake. Pour into wine glass and top off with fruit and ice.
Mix wine, lemon-lime soda, peach schnapps, and pineapple juice in a cocktail shaker; add ice. Stir until wine mixture is chilled.
Place frozen peach, red grapes, and green grapes in a martini glass; strain wine mixture into martini glass.
Blend peaches, hot water, brown sugar, and cinnamon in a blender or food processor until smooth. Transfer to a pitcher; stir in dry white wine and triple sec. Cover and chill in refrigerator for at least 4 hours.
Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to remove all the juices. Pour juice into a large pitcher; stir in sparkling white wine.
Pour wine and vodka in the pitcher and add sliced grapes, tangerine and pineapple. Next add sugar and stir gently. Chill mixture for at least one hour. Add club soda just before serving.
If you'd like to serve your Sangria right away, use chilled white wine and club soda and serve over lots of ice.
Addition ideas: sliced strawberries, a handful of fresh blackberries, banana slices, a half cup of citrus soda pop.
Preheat an oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan.
Fill prepared pie crust with peaches. Mix sugar, egg, flour, butter, and cinnamon together in a bowl; pour over peaches.
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until peach filling is bubbling and crust is lightly browned, 40 to 45 minutes.
Stir together peach syrup, peaches, and sugar; let sit at room temperature for one hour.
Pour peaches into large, one-gallon pitcher and stir in the wine. Add ice to glasses and fill about 3/4 full of sangria. Top with the lemon-lime soda. Enjoy!
Stir melon and sugar together in a large pitcher. Let stand for 15 to 30 minutes to draw out the juices.
Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur) and sparkling water (or club soda) into the pitcher.
Add ice cubes to 6 glasses.
Fill the glasses with sangria, spooning some of the fruit into each glass.
Garnish each drink with a slice of lime (or starfruit) and a sprig of mint.
MAKE AHEAD TIP: prepare through Step 1, cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.
Mix all together and chill.