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!
peachy white sangria
Peachy white sangria paying tribute to the bountiful supplies of Utah peaches like those found at 3 Squares Produce or at farmers markets along the Wasatch Front.
To peel peaches, 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. Skins will slip off.
peaches ready for blending
To prepare the peach purée, cut the peach half to remove pit and then chunk blemished peaches (removing bruises) and place in a blender to make the purée.
peach purée and sliced peaches
Place the blemished peaches in a blender along with a small amount of water until puréed. Any remaining purée can be frozen and used in another batch of sangria.