Peach & Raspberry Red Sangria

A refreshing summer drink made with red wine and fresh fruit

This peach and raspberry red wine sangria has been my beverage of choice for most of the summer. I feel a little guilty that I've held out on sharing it until Labor Day weekend, but there's still time to make a batch before the weather turns cool. I'm a big fan of sangria and this is my favorite recipe to date. It's on the sweet side, but not so sweet that you can't drink several glasses, and the fruit tastes great after sitting in the wine overnight. The secret ingredient is the cassis, which magnifies the flavors of the wine and of the fruit. I like to drink it somewhere between cold and room temperature, so it's a great make-ahead drink for a party. Just mix all the ingredients together in a pitcher the night before, take it out of the fridge once guests arrive, and leave it out during your party without worrying about keeping it cold. It's the perfect beverage to enjoy on a sunny afternoon or warm evening and even works as a brunch cocktail in the late morning.


More Cocktail Recipes:
- Pineapple-Mango Rum Slushie
- Jalapeño Margaritas
- Mojitos


Peach & Raspberry Red Sangria:

• In a large pitcher, combine 2 bottles of red table wine,* 1/2 c. creme de cassis, 1/2 c. triple sec, and 1/2 c. orange juice.
• Stir in 2 tbsp. sugar until dissolved, then add in 1 pint of raspberries and 2 sliced ripe peaches.
• Let the sangria sit for at least a few hours in the fridge (overnight is ideal).
• Pour into glasses and serve.

Serves four

*For those of you who shop at Trader Joe's, I used Chariot Gypsy Red.