Recipe
Author
Hy-Vee Test Kitchen
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Description
Grilled peaches? Yes! This all-star summer sangria can be made the night before, grilling the peaches just before serving.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. peach schnapps | ||
| ¼ c. Hy-Vee sugar | ||
| 1 (750 ml) bottle Sauvignon Blanc or Pinot Grigio | ||
| ½ c. peach juice | ||
| 2 firm ripe peaches, pitted and sliced | ||
| 2 tbsp. agave nectar | ||
| 1 c. fresh raspberries | ||
| 1 ½ c. tonic water, chilled | ||
| Mint, for garnish |
Directions
- In a large pitcher, combine schnapps and sugar. Let stand for 5 minutes. Add wine and peach juice; stir until combined. Cover and chill for several hours or overnight.
- One hour before serving, prepare a charcoal or gas grill with a greased grill grate for direct grilling over medium-high heat. Toss peach slices with agave nectar. Place peach slices on greased grill rack. Grill for 4 to 6 minutes, turning once. Remove from grill; let cool.
- Just before serving, stir grilled peaches and raspberries into wine mixture. Add tonic water; stir to combine. Serve in ice-filled wineglasses. If desired, garnish with mint leaves.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 29g
- Protein: 1g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 2%
0%
Calcium 0%
Recipe Source:
Hy-Vee Seasons Summer 2015.