Peach Sangria

In large pitcher, combine schnapps and sugar. Let stand for 5 minutes. Add wine, peach juice, and Peach balsamic; stir until just combined. Cover and chill for several hours or overnight. One hour before serving, prepare a charcoal or gas grill for direct grilling over medium-high heat. Toss peach slices with agave nectar. Place peach slices on greased grill rack. Grill 4 to 6 minutes, turning once. Remove from grill; let cool. Just before serving, stir grilled peaches and raspberries into wine mixture. Add tonic water; stir to combine. Serve in ice-filled wine glasses. If desired, garnish with mint leaves.

Drinks

Ingredients

Number Of Servings: 8

1/2 C peach schnapps
1/4 C sugar
1 (750 ML) bottle Sauvignon Blanc or Pinot Grigio
1/3 C peach juice
2 T of The Olive Bin's Peach Balsamic Vinegar
2 firm ripe peaches, pitted and sliced
2 T agave nectar
1 C fresh raspberries
1 1/2 C tonic water, chilled
Mint, for garnish

Directions

In large pitcher, combine schnapps and sugar. Let stand for 5 minutes. Add wine, peach juice, and Peach balsamic; stir until just combined. Cover and chill for several hours or overnight.
One hour before serving, prepare a charcoal or gas grill for direct grilling over medium-high heat. Toss peach slices with agave nectar. Place peach slices on greased grill rack. Grill 4 to 6 minutes, turning once. Remove from grill; let cool.
Just before serving, stir grilled peaches and raspberries into wine mixture. Add tonic water; stir to combine. Serve in ice-filled wine glasses. If desired, garnish with mint leaves.

Additional Info

Adapted from Hy-Vee "seasons" recipe

Associated Products

Peach White Balsamic

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