Aug 14, 2012

peach sangria

As another testament to what a killer vacation this has been, I have eaten or cooked with peaches almost every single day for the past 10 days. Between Georgia and North Carolina, the peaches are ripe and delicious right now. We've made peach bellinis, grilled peaches, cooked peach and pork enchiladas, and last night I mixed up some Peach Sangria. I used a cheap white wine (Charles Shaw Chardonnay) and mixed in about a half cup of Rum and a quarter cup of Triple Sec. I squeezed in about a half cup of lime and lemon juice, and tossed in a lot of citrus slices and red cherry halves. Then I pureed five peaches with a cup of orange juice and a quarter cup of cranberry juice, mixed it all together, and served on the front deck. It was just what we needed to soothe our sunburns after a long hot day on the beach!

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