This recipe originally started out from Food Network's Bobby Flay. After the first pitcher disappeared, in no time flat, I began to adapt (and perfect) this refreshing summer drink that left my guests not only asking for more, but for the recipe. I increased the amount of triple sec and peach schnapps, since I would add in club soda-- to give a refreshing effervescent fizz to the drink. You can easily adapt this recipe to suit your personal preferences by using either a white wine (like a Sauvignon Blanc) or even a White Zinfandel works, too.
Adapted from foodiewife-kitchen.blogspot.com
bottle white wine* (Spanish table wine)
cup peach schnapps (or brandy)
cup triple sec
cup fresh orange juice
cup pineapple juice
ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water), or
ozs peach nectar can be used (much less work)
Fresh peaches, oranges, (I also added fresh pineapple and cherries)
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. To serve you can add club soda to the entire pitcher, so give the sangria a "fizz". I prefer to pour about 1/3 club soda in a glass filled with plenty of ice, and then pour the sangria. Serve with a slice of fresh orange, for color. Very refreshing. I recommend keeping extra wine on hand, as my guests wanted more...and more. Chilling this for at least 8 hours is good, but making it at the last minute works fine... color and fruity flavor won't be as rich, if the drink isn't chilled quite long enough.