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Fresh Peach Sangria

Fresh Peach Sangria
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • ¼ cup fresh lemon juice
  • 3 medium peaches, peeled, pitted and cut in quarters (about 1 pound) or 1 pound frozen sliced peaches
  • 2 to 4 tablespoons sugar
  • 2 bottles (750-ml each) dry white wine, chilled
  • 2 cups orange juice
  • 1 ½ cups peach or apricot brandy
  • 2 medium peaches, pitted and each cut into 12 slices

Directions

  1. Place lemon juice, quartered peaches and 2 tablespoons sugar in the blender jar in the order listed. Blend on high 20 to 30 seconds or until smooth. Add additional sugar to taste. Set aside 1 cup peach puree for sangria and refrigerate remaining puree for later use.
  2. In a large pitcher, stir together wine, orange juice, brandy and reserved peach puree. Chill at least 2 hours or up to 48 hours.
  3. Serve over ice. Garnish each serving with a peach slice.

Serves: 8-12

Test Kitchen Tip: Fresh berries or sliced citrus fruit may be added to the sangria.

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