Bobby Flay Peach Sangria Recipe
This Bobby Flay Peach Sangria Recipe blends ripe peaches with chilled wine and bright citrus for a refreshing, fruit-forward drink. The flavors mingle as it rests, creating a balanced sangria that’s lightly sweet and perfect for warm gatherings. It’s easy to mix ahead and serve in a pitcher. The recipe includes simple prep steps, chilling tips, and fruit variations to customize each batch.
Servings: 4
Ingredients
- 1 bottle White Wine 750 ml, Spanish Table Wine
- 3 oz Brandy
- 2 oz Triple Sec
- 1 cup Orange Juice
- 1 cup Pineapple Juice
- 2 oz Simple Syrup cooled
- 3 oz White Peach Puree
- 2 Fresh Peaches sliced
- 1 Orange sliced
- 1 Apple sliced
Instructions
- Pour the white wine into a big glass pitcher; make sure it holds at least 2 quarts.
- Add the brandy, triple sec, orange juice, pineapple juice, simple syrup, and peach puree right in there.
- Stir everything up with a long spoon until the peach puree disappears into the liquid.
- Toss in the sliced peaches, orange, and apple, then gently stir so the fruit spreads throughout.
- Cover the pitcher and let it chill for at least 8 hours, or even up to 48 if you want the fruit flavor to really deepen.
- Give it another stir before serving.
- Pour over ice and scoop some of the boozy fruit into each glass.