Then when you sip your cocktail, you can eat some of the alcohol-infused fruit too. It’s nice to add the fruit to the pitcher and allow it to soak up the flavors. Sliced oranges, peach wedges and pineapple chunks are good additions to this Tropical Peach Sangria. ![]() It can be located in the juice aisle, and it’s sold in cans. Kern’s is the brand that makes different flavored nectars in my market. Alternately, you can use store-bought peach nectar. It’s okay to have extra simple syrup on hand because it’s great to use in other cocktail recipes or even added to iced tea or iced coffee! How do you make peach purée:Īdd peeled peaches to a blender or food processor with a little bit of water to create a peach purée. Mix equal parts of sugar and water brought to a boil for 2 minutes in a small saucepan and then cooled- leftover syrup can be stored in a tightly sealed container in the refrigerator for up to 1 month. You want to give the flavors a chance to meld. And finally simple syrup and triple sec are mixed in.Ĭhill the tropical peach sangria mixture (with fruit added in to it, if you’d like) for about 8 hours (or overnight). Turn off the canner, and allow the jelly jars to sit in the canner for 5 more minutes. Wipe rims, apply 2 part canning lids, and process in a water bath canner for 10 minutes. Pour the peach jelly into prepared canning jars, leaving 1/4 inch headspace. Peach purée or peach nectar is added next (see note below). Add the sugar and pectin, and return to a full rolling boil for 1 minute, stirring constantly. Then add orange juice, pineapple juice and brandy. I like to use either sauvignon blanc or pinot grigio for Sangria. And to that pitcher you’ll add one entire bottle of dry white wine. It really couldn’t be any easier to make this drink.
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