Peach Raspberry And Lime Sangria Recipes

RASPBERRY PEACH SANGRIA

Steps:

• In a large pitcher, whisk together white wine, peach schnapps, peaches and raspberries. Let chill in refrigerator for at least 1 hour. Serve over ice with sparkling white wine, garnished with mint, if desired.

PEACH SANGRIA WITH RASPBERRIES

Steps:

• Stir white wine, peach schnapps, and orange juice concentrate together in a large pitcher; add peach slices.
• Refrigerate until completely chilled, at least 2 hours; add frozen raspberries just before serving.

PEACH-RASPBERRY SANGRIA

Steps:

• Cut vanilla bean lengthwise. Scrape out the black seeds and put at bottom of pitcher. Discard the pods.
• Combine all the other ingredients. Be careful with the liquid because the fruit will cause it to overflow if the pitcher is too full!
• Chill sangria overnight to get maximum flavor.
• Just before serving, add ice cubes. Try using extra raspberries to make raspberry ice cubes for an extra pretty sangria! :) Enjoy!

RASPBERRY PEACH SANGRIA RECIPE BY TASTY

Steps:

• In a large pitcher, combine the peaches, raspberries, rosé, rum, and peach nectar. Stir until mixed.
• Chill for at least 4 hours.
• Add the champagne, then serve with a peach slice on each glass.
• Enjoy!

PEACH, RASPBERRY AND LIME SANGRIA

Steps:

• Puree the Simple Syrup and 2 cups of the sliced peaches in a blender until smooth. Pour the puree into a glass pitcher. Add the peach liqueur and lime juice. Add the raspberries, lime slices and the remaining peach slices. Stir to blend. Refrigerate until ready to serve.
• Just before serving, add the club soda and prosecco. Ladle the sangria with some of each fruit into large wine goblets and serve.
• Combine the sugar and 1 cup water in a small saucepan over medium heat. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
• Yield: 1 1/3cups.

RASPBERRY PEACH AQUA FRESCA

Steps:

• Combine the raspberries and agave in a bowl. Macerate at room temperature for 30 minutes.
• Put the macerated raspberries, peaches, 4 cups cold water, lime juice and vanilla in a blender. Blend until smooth. Strain the mixture into a pitcher and add more agave if needed. Cover the pitcher and let chill for at least 1 hour before serving.

INDIAN SUMMER RASPBERRY PEACH SANGRIA

Steps:

• Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add raspberries, peach slices, lemon slices, and orange slices. Float ice cubes in the beverage to chill.