Ingredients for Sangria Peaches
- Red Wine
- Orange Juice Concentrate
- 1/2 cup orange liqueur (such as Triple Sec)
- Brandy
- 1 cup granulated sugar
- 1/4 cup lemon juice
- Lemon Zest
- 2 pounds ripe peaches (peeled and sliced, optional)
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How to Make Sangria Peaches
- In a heavy-bottomed saucepan, combine 1 cup sugar, 1 cup water, 1/2 cup orange liqueur (such as Triple Sec), 1/4 cup orange juice, and 1/4 cup lemon juice.
- Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
- Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld.
- Taste the syrup. If needed, add 1-2 tablespoons of Triple Sec or sugar (or both) to adjust sweetness to your preference. The syrup should be pleasantly sweet.
- Continue simmering for another 5 minutes.
- Remove the syrup from the heat and let it cool completely for at least 10 minutes.
- Gently place 2 pounds ripe peaches (peeled and sliced if desired) in a large bowl.
- Pour the cooled sangria syrup over the peaches, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the peaches to absorb the flavors.
- Serve the chilled Sangria Peaches with a generous spoonful of the syrup drizzled over them. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
171g
Fat
0g
Carbs
16g
