This cocktail pairs perfectly with grilled tenderloin.
MAKES: 6-8 SERVINGS
TOTAL TIME: 10 MINUTES PLUS 2 HOURS to CHILL
2 large, ripe (firm) peaches
1 tablespoon olive oil
1/3 cup sugar
1/3 cup water
3/4 cup peach liqueur (or peach schnapps)
1 bottle (750 ml) white wine
8 ounces fresh raspberries
2 cups ginger ale (substitute club soda for a lighter drink)
1. Brush peaches with olive oil; grill, flesh side down, 4 to 5 minutes or until grill marks form. Flip; grill another 5 minutes. Allow to cool; slice into 1/2-inch pieces.
2. In a microwave-safe bowl, combine sugar and water; microwave about 3 minutes or until sugar completely dissolves. Allow to cool slightly.
3. In a pitcher, combine peach liqueur, sugar syrup from the microwave and white wine. Add peaches and raspberries; allow to chill at least 2 hours or overnight before serving.
4. To serve, top sangria with ginger ale. Fill glasses with ice and sangria, making sure some whole fruit drops into each glass. Garnish with fresh mint.
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