Peach Rosé Sangria! When Thursday rolls around, I seriously start thinking about weekend drinks. During the week, I generally have wine with dinners. The weekends I’ll often find something a bit stronger. But when the hot summer days roll around, I find a lighter drink more refreshing. That is where this sangria comes in.
Sangria is a cool, light and refreshing. It is a wonderful blend of wine, fruit and aromatics with a lot of opportunity for variations. I make the most of some late season peaches with this Peach Rosé Sangria. Funny, I don’t really like rosé wine, but I prefer it in Sangria! I used a Spanish Rosé I got at TJs called Albero. In addition to fresh peaches, I also used some fresh gooseberries.
Sometimes, Sangria has the reputation for being too sweet. The best way to counter this is to only add enough sweetener until it is just right to you. For this Peach Rosé Sangria, I make a simple syrup from sugar and water. Then I add it to the sangria only a quarter of a cup at a time. Stir and sample after each time you add the syrup. Stop when it is just right to you! For this one I added only a half a cup. But I don’t assume it will always be a half a cup. The fruit adds its own sweetness, and that will vary from fruit to fruit and season to season. So always add sweetener in small amounts and sample. You won’t mind sampling sangria, right??
Whatever you don’t drink the first day, you can store in the refigreator. I’d like to tell you how long it will last when you store it, but I can’t. It’s never made it past the second day before it was gone!
The Peach Rosé Sangria will go wonderfully with my chili rellenos with a spanish twist.
