Peach-Blackberry Sangria

By Leesa W

Ingredients

• 1 bottle red Spanish table wine, chilled
• 1 1/2 cups peach puree, from fresh peaches
• 1 cup peach brandy
• 1/4 cup simple syrup, chilled
• 1 cup fresh blackberries
• 2 ripe peaches, halved, pitted and sliced, plus more for garnish
• Ice cubes

Preparation

Step 1

http://www.foodnetwork.com/recipes/bobby-flay/peach-blackberry-sangria-recipe/index.html

Combine the wine, peach puree, brandy, syrup, blackberries and sliced peaches in a pitcher. Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Serve the sangria over ice in red wine goblets. Garnish the goblets with sliced peaches.