Well, it's that time of year.
Texas has reluctantly welcomed the scorching summer heat and with it
comes the perpetual craving for something chilled. It's the time when
food and drink are best enjoyed under the summer sun and what better
companion to a seasonal feast than a fragrant, refreshing sangria.
Sangria is a Spanish punch consisting of wine that has been infused with fruit (most commonly apples and oranges), sweetened with sugar or honey, and finished with brandy.
I found that the use of ripe peaches added sufficient sweetness so I skipped a sweetener and replaced the brandy with triple sec.
Allow any summer fruit/s to infuse and garnish with an aromatic herb of choice.
Other summer combinations-
4 ripe peaches
1 bunch of mint
2 bottles rose
1/2 cup triple sec or grand marnier
Halve and slice peaches. Pour the rose and orange liqueur into a pitcher. Add the peaches and refrigerate for at least 2 hours to infuse. Add mint up to 30 minutes prior to serving to avoid the leaves turning brown. Serve chilled.