They say necessity is the mother of invention so when my refrigerator presented me with a leftover bottle of mostly unfinished Sauvignon Blanc and a few too many Utah peaches that had been rolling around in the produce drawer for too long, I went to work to put them both to good use in this peach-celebrating, boozy white sangria recipe. (I’ve adapted the proportions below to account for a full bottle of wine instead of my 2/3 full bottle!)
So, here you go, a peachy white sangria—paying tribute to bountiful supplies of Utah peaches like those now available from 3 Squares Produce or most farmers markets along the Wasatch Front. The beauty of this recipe is that it actually gets better with nearly overripe and/or blemished peaches so you won’t waste any of these beauties when you get to the bottom of your bushel or box. I put aside 3 peaches that were blemished and needed to have bruises cut out of them and another 3 that were still blemish-free for slicing and serving in the sangria.
- 1 bottle white Spanish wine
- 12 oz. pineapple juice
- 4 oz. brandy
- 4 oz. Cointreau
- 2 oz. simple syrup
- 3 oz. Utah peach purée
- 2-3 Utah peaches peeled and sliced
Prepare simple syrup by bringing equal parts water and sugar to a boil in a small saucepan. Set aside to cool.
Score bottom of peaches with an X cross cut. Bring a large pot of water to boil and submerge the peaches for 1-2 minutes. Remove from hot water and submerge in a large pot of ice water. Peel peaches, half to remove pit and then slice blemish-free peaches and chunk blemished peaches (removing bruises) to make the puree. Blend the blemished peaches in a blender with a small amount of water until puréed.
To make the sangria, add all the listed ingredients above except the sliced peaches and mix well. Add the sliced peaches and refrigerate for 4-8 hours before serving cold. Any remaining peach purée can be frozen and used for your next batch of sangria.
Cheers to summer in Utah!