White Peach-Blackberry Sangria Recipe - Jill Zimorksi

Recipe adapted from Jill Zimorski

White Peach-Blackberry Sangria
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White Peach-Blackberry Sangria, adapted from Jill Zimorski
  • 2 peaches
  • 1 pint blackberries
  • 2 tablespoons sugar
  • 1 bottle Garnacha Blanca (or other dry white wine), chilled
  • 3⁄4 ounce St-Germain elderflower liqueur
  • Ice
Optional Ingredients
  • Mint sprigs, for garnish (optional)
  1. Pit and slice the peaches, then halve each slice to yield about half a cup of large chunks. Put the peaches in a bowl and sprinkle them with the sugar. Let the fruit macerate for at least 1 hour, or up to 3 hours.
  2. Add the macerated peaches with their juices, and the blackberries, to a carafe. Pour in the wine and stir in the St-Germain. Serve immediately over ice and garnish with mint sprigs.
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