Comin’ in hot (no pun intended) with another delicious Chef Jonathan recipe. This time, one of our favorite cocktails is on the menu, peach and citrus summer sangria!
There’s just something about combining some of our favorite things – wine, fruit, liquor, wine – that make it the ideal beverage to drink up on a hot summer day!
Ingredients
Peaches
Naval Oranges
Kiwi
Passionfruit Vodka (we got creative but you can just use regular vodka)
Grand Marnier
White wine
Orange Juice
Agave
Soda water to top
Step One – Cut up your fruit
For our sangria, we opted for a handful of fresh peaches from Lucky’s (grocery store), a few kiwis Jonathan picked up at the local farmer’s market and a couple of big and juicy naval oranges. Slice them up and add to your sangria pitcher.
Step Two – Empty the bottle of vino
Since this sangria was meant to be light and fresh, we decided to make it a white wine sangria. This bottle was a simple dry white table wine. But if you’re looking for something a little bit sweeter, you can add moscato!
Glug, Glug, Glug.
Step Three – Add the OJ
Next it’s time to add in your fruit juice. Because we wanted the citrus flavor we not only included fresh naval oranges slices, we also opted for orange juice (with pulp, love the pulp). Add that in and give it a little mix!
Step Four – It’s time for the liquor and liqueur
What would Sangria be without a little added shot liquid courage. For this recipe, we included a fruit flavored vodka that we picked up on our last trip through duty free in Canada, and one shot of Grand Marnier, a orange-flavored liqueur.
Step Five – Add your sweeter
Some recipes call for wayyyyy to much sugar. Personally, I like my sangria a little drier than most, but we knew we had to add a little bit of sweetness to balance the flavors. Instead of crystal sugar, we added in some agave syrup – a perfect cocktail sweeter.
ENJOY!
Mix up all of your ingredients and let your sangria sit in the fridge overnight, allowing your fruit to soak up some of the good stuff! Once you’re ready to drink, add some ice to a glass and add a little bit of soda water to top it off!
We paired our sangria with a little bit of homemade hummus and Stacy’s pita chips – nom and yum.
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