Summer Peach Rosé Sangria
Equipment
- 1 large pitcher
Ingredients
- 1 bottle rosé
- 1/2 cup peach brandy
- 2 cups fresh peached chopped
- sparkling water for serving
- 1/4 cup simple syrup optional, for a sweeter sangria (mom & I leave it out)
Method
- Combine the rosé, peach brandy, and chopped peaches in a large pitcher. Stir gently to combine.
- Cover and refrigerate for at least 6 hours or overnight to allow the flavors to fully meld.
- Taste before serving and add simple syrup if desired for extra sweetness.
- Serve over ice, topped with sparkling water. Garnish with a peach slice if desired. Enjoy!