STRAWBERRY AND PEACH ROSÉ
SANGRIA
Serves 8 to 10
I love the rosé twist and the summer
fruit. Perfect for a summer brunch,
lunch or dinner.
⁄ 3 cup sugar
1
⁄ 3 cup brandy
1
2 cups sliced strawberries
1 cup sliced peaches
1 bottle rosé
1 bottle Sauvignon Blanc
1 cup chilled club soda or
sparkling water
10–20 basil leaves
Add the sugar and brandy to a large
pitcher and stir until the sugar has
dissolved. Add the fresh fruit, wine
and club soda and stir to combine.
Add the basil. Refrigerate the sangria
for at least 6 hours before serving.
Serve over ice.
Recipe from Gaby Dalkin, What’s Gaby
Cooking
54
PEACHYTHEMAGAZINE.COM