End-of-Summer Peach Sangrias

Can you believe summer is almost over?

I feel like I was just seeing graduation pictures and “so ready for summer” status updates yesterday.

But… we now exactly one week until the official start of fall. And as much as I love bright leaves, sweaters and pumpkin coffee, I’m also going to miss pool time, flip-flops and peaches.

(Just kidding. I live in the South, and we wear flip-flops year-round.)

And with all the recent pumpkin recipes popping up around Pinterest and Facebook, it definitely feels like summer is being prematurely nudged out of the picture to make room for fall foods.

Anyway, I digress.

Summer is still sticking around for a few more days, and peaches are still in some stores (and maybe even a few fruit stands). And, if we’re being completely honest, one of the best ways to eat a peach (or any other fruit) is to booze it up first.

Wine? That’s a given. Peach schnapps? Don’t mind if I do.

And don’t forget the fizzy water. (Please tell me I’m not the only one who calls sparkling water “fizzy water.”)

I have to be honest, these sangria turned out to be a bit stronger than I anticipated. But the simple syrup and natural sugar from the fruit totally mask the taste. Sweet ignorance. Delish.

So grab some peaches and a bottle of wine and drink up. ‘Cause summer ain’t over just yet.

But, seriously, hurry. Before pumpkins and butternut squash take over.

Active Time: 20 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

• 1 bottle (750 mL) sweet white wine, chilled (such as Moscato)
• 2 cups sparkling water, chilled (such as Perrier)
• 3 fresh, just-ripe peaches (make sure they aren’t over-ripe)
• 2-3 ounces simple syrup, depending on your preference (1 cup water, 1 cup granulated sugar; recipe below)
• 2 ounces peach liqueur or peach shnapps

What to do:

Make your simple syrup by placing the water and the sugar in a small saucepan. Boil the sugar and water over medium-high heat until the sugar has dissolved. Once the sugar has dissolved, remove the saucepan from the heat and allow the syrup to completely cool before using.

While the simple syrup is cooling, prepare your other ingredients.

Peel 2 1/2 of the peaches. Be sure to leave the peel on the remaining half peach, since it will be used as garnish. Cut peeled peaches into eighths (the peeled half peach should be cut into four slices). Place peeled, sliced peaches in a 1-gallon pitcher.

Pour wine, sparkling water and peach liqueur over the peaches. Stir.

Check on your simple syrup. Once it has cooled, add it to the pitcher with the other ingredients. Stir again.

Grab the peach slices with the peel still intact. Serve the sangria in large wine glasses. Garnish each with a slice of peach.

Enjoy!