Peach Ginger Sangria
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Peach Ginger Sangria
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 knobs of ginger (approximated 4 to 5 inches long)
- 1 cup turbinado sugar
- 1 cup water
- 2 ripe peaches (white or yellow)
- 1 orange, juiced
- 1/2 cup brandy
- 1 750 ml bottle chilled white wine
Instructions
- Trim the ends of the ginger root with a knife. Using a small spoon, peel the skin from ginger and discard. Slice ginger into long, thin ribbons (about 1/4 inch thick).
- In a small saucepan, combine sliced ginger, turbinado sugar and water. Warm over medium heat, stirring until the sugar is dissolved. Bring mixture to a boil, bubble for 3 minutes, then remove from heat. Set aside to cool (with ginger still in the syrup).
- While the ginger simple syrup is cooling, prepare your peaches. Cut peaches in half and remove the pit and stem. Cut the halves into thin slices.
- Once the simple syrup has cooled to room temperature, pour through a basket strainer into a clean bowl. Measure out 1/3 cup simple syrup and refrigerate the rest for another use (other cocktails or iced tea). Discard ginger slices.
- In a large pitcher combine sliced peaches, orange juice, 1/3 cup ginger simple syrup, brandy and chilled white wine, stirring to combine.
- If you have a few hours to spare, transfer to the refrigerator to chill. If not, simply serve over ice, garnishing with the boozy peach slices.
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