A peach and grapefruit filled sangria that is great on a summer afternoon.
I hope everyone had a great 4th of July weekend. Unfortunately, I have been sick since last Wednesday and missed out on all the activities I had planned.
Thursday night I was going to get back into a swing dance class. Friday was a party/potluck at our friend's place for a 4th of July celebration, and Saturday I was planning on going to the Labyrinth of Jareth Masquerade. I had a pretty packed itinerary.
Instead, I stayed home on the couch, ate a bunch of salsa verde chicken, slept, and binged on a few of my favorite television shows. I finished both of the second seasons of Hannibal and Orphan Black (OMG the season finale was soooo good, and you should check out how they filmed the clone dance party). I also watched all eleven episodes of Princess Jellyfish. I was completely unproductive, but anytime I tried to get up and do something I would get dizzy. What a total bummer for a weekend that was supposed to be packed with awesome. Oh well.
If I had gone to the party on Friday night, I was planning on making this peach grapefruit sangria to share with my friends. The peaches came from my grandparent's home in Glendale. There are a bunch of fruit trees on the property, including a beautiful fig tree. I try to use up the fruit as much as possible every summer. When I lived there during college I would sit under the trees, read, and eat the fruit straight off the trees. It was really nice.
This peach grapefruit sangria is a little tart from the grapefruit, but I add a peach simple syrup to help sweeten it up. Sangria is super customizable so feel free to use whatever type of peach, dry white wine, or apple you have on hand. Make it your own -- and if you do let me know what you tried!
- 6 peaches
- 1 grapefruit
- 1 apple
- 1 cup sugar
- 1 cup water
- 1 bottle dry white wine
- 1 cup brandy
- 6 cups club soda
- Roughly chop half of the peaches.
- Place the chopped peaches into a medium pot and add the sugar and water. Over high heat bring to a boil. Stir occasionally until the sugar has completely dissolved, about 2 minutes. Remove from heat and cool completely, about 1 hour 30 minutes.
- While the peach simple syrup cools, slice the remaining peaches, grapefruit, and apple. Place into a large pitcher.
- Add the wine and brandy.
- Once the peach simple syrup is cooled, strain it well and add to the pitcher. Mix well.
- Refrigerate overnight.
- When serving, if the pitcher is large enough, mix in the club soda, or fill each glass halfway with sangria and club soda.