This peach sangria is super easy to mix together and just as easy to enjoy on a warm day. It's not too sweet and fizzy from the bubbly.
Prep Time 6hours
Total Time 6hours
Author Just a Little Bit of Bacon
1bottle Rieslingmedium dry
1ozorange liqueursuch as Grand Marnier or Cointreau
1lemonsliced and seeded
1bottle brut Cavaor other dry sparkling wine
In a large pitcher, mix together the Riesling, brandy, orange liqueur, peaches, raspberries, and lemon. Let the sangria base steep for at least 6 hours up to one day.
Once it's ready, taste it and see if it needs the sweetener. Add the agave (or honey) if needed. Then pour in the Cava, give the sangria a stir and serve immediately.
Adding Sweetener: Taste the sangria base before you add any agave syrup. If it is sweet enough, skip the syrup. If you don't have any agave and need sweetener, you can use honey as a substitute.
Serving: You can also portion out the sangria base and then add the Cava to each glass separately.
Remove the Lemons: Skim off the lemon slices before pouring the sangria. They float to the top and make it difficult to pour.
Winter Variation: If you want to make this sangria in the winter, canned peaches in juice make a good substitute for the fresh peaches. Just drain them, chop them if needed, and add them to the sangria base.