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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 1 |
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So named because of the use of stone-fruit flavors instead of the traditional citrus. Cheap, easy, deliciously potent, and more than enough to keep your crowd well-hydrated. The recipe is also easily halved, in case you have somewhere you need to be in the morning. ;) Ingredients:
1 1/2 liters white zinfandel wine (the cheaper, the better) or 1 1/2 liters other blush wine (the cheaper, the better) |
200 ml peach-flavored rum or 200 ml peach schnapps |
1 liter apricot nectar (usually in the hispanic foods section) |
1 lb sliced peach (fresh or frozen) |
1 lb pitted and halved bing cherry (fresh or frozen) |
4 tablespoons sugar |
club soda or ginger ale, as desired |
Directions:
1. Find yourself an attractive beverage container that will hold about one gallon (a sun-tea jar works beautifully).
2. Add to your beverage container the peaches, cherries, sugar and peach-flavored liquor, and stir, mashing the fruit up a little as you go.
3. Add apricot nectar and wine.
4. Stir thoroughly, cover, and chill for at least four hours, but preferably overnight.
5. Serve topped with club soda or ginger ale and garnished with a few pieces of the sangria fruit.
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