Fourth of July recipe: peach sangria with mint

peach.jpg

I won’t even try to pretend this is a conservation tip. Perhaps you can lower your carbon footprint by substituting sangria for the traditional burger. Probably not a good idea, but it might make the fireworks more fun.

It’s important to know the biases of your reviewer, so let me state up front: I usually avoid sangria. Adding sugar to wine seems like a bad idea. Adding vodka to wine seems like a really bad idea. And the little drunken pieces of apple bobbing around? Sangria is Spanish for choking hazard.

But I recently had a sangria blanca that I thought was worthwhile at a restaurant in Denver that I thought was even more worthwhile, so I attempted to recreate it for tonight’s barbecue. I didn’t really succeed, but the results are still quite drinkable.

Ingredients:

1 bottle of cheapish white wine
1 cup of loosely packed mint leaves (about half a bunch)
5 ripe yellow peaches
Sugar

Directions:

  1. Muddle the mint with a mortar and pestle, and place in a large bowl.
  2. Slice three of the peaches in half, and remove the stones.
  3. With a box grater, grate the peach halves into the same bowl as the mint. If you grate against the cut side, you should be able to turn the peaches flesh to pulp without getting any skin in the bowl.
  4. Slice up the remaining two peaches and drop the slices into the bowl.
  5. Sprinkle with sugar to taste. Personally, I use less then 1/4 cup of sugar. Some people put in a whole cup, because they prefer the hangovers and diabetic shock that come with a really sweet sangria.
  6. Pour in the wine, stir, adjust the sugar, and chill for at least two hours. Serve with ice.
  7. Optional: Remove the peach slices before serving, strain the sangria, and add the slices back in. This gets out all the mint chunks.

Tips:

  1. No mortar and pestle? No problem! Kitchen MacGyver says: put the mint leaves in the the bowl and pound them up a bit with the bottom of the wine bottle.
  2. Cut the sangria with some club soda before serving if you like fizz. This is also a cheap way to make champagne for your shotgun wedding.
  3. There are some obvious variants on this recipe. I actually decided to get all Martha Stewart and make the same recipe three times, using black plums and rosé in different variants for a red, white, and blue effect (get it? get it?). This didn’t really work out as planned, but it tasted good.

Photo by Flickr user Clearly Ambiguous used under a Creative Commons license.

Author Bio

adam

Comments Disabled

  1. jamie - July 5, 2007

    First of all, I adore Potager; it’s one of my favorite restaurants to visit.
    Secondly- this recipe sounds divine, and I’d like to add a tip: Use cheapish white wine on the dry side, lest you enjoy pounding headaches and cotton mouth. The best sangria white (in my humble opinion) is a vinho verde, from Portugal, which is crisp and dry, stands up well with the fruit, and has a slight “prickly” sensation- ie: it’s ALMOST sparkling, but not fizzy.
    Thanks for the recipe!

  2. Deborah A. Molnar - July 5, 2007

    I like a white sangria, I never add sugar. Lemons, lime and oranges sliced thin in a savingon blanc over lots of ice is my version, great on a hot summers day !
    I will try the peaches with mint, sans sugar. Maybe a few berries for garnish.