White Hot Peach Sangria
White hot peach simple syrup:
1/2 cup
sugar
1/2 cup water
1/4 vanilla bean, scraped and seeded
1/2 teaspoon
red pepper flakes
In a medium saucepan, combine the sugar, water, vanilla
bean (seeds
and pod) and red pepper flakes. Heat over medium heat,
stirring
gently, until the sugar is dissolved.
Remove from heat and strain through a fine mesh strainer. Set
aside
until cool, then refrigerate until needed. This makes about
one-half cup
syrup, slightly more than is needed for the remainder
of the recipe. The
syrup will keep for up to 2 weeks, covered and
refrigerated.
White hot
peach sangria and assembly:
1 (750-milliliter) bottle dry white wine
2
tablespoons brandy
2 tablespoons peach schnapps
1/3 cup white hot peach
simple syrup
3 white peaches, sliced, plus extra for garnishing the
servings
1/2 orange, sliced into wheels
1/2 lime, sliced into
wheels
1/2 lemon, sliced into wheels
Seeds from 1/4 vanilla bean
In
a large bowl, combine the wine, brandy, peach schnapps and white
peach simple
syrup. Stir in the peach, orange, lime and lemon
slices. Stir in the seeds
scraped from the vanilla bean, discarding
the pod.
Cover and
refrigerate for 48 hours.
To serve, fill a glass three-fourths full with
sangria. Top off
with soda water or lemon-lime flavored soda, depending on
the
sweetness desired. Serve immediately.
Serves 8