Description
Peach Mango Sangria is the perfect way to cool down on a hot summer day. It is filled to the brim with fruit and a hint of basil.
Ingredients
Units
Scale
- 1/4 cup honey
- 1/4 cup filtered water
- 3 to 4 ripe peaches, chopped (I sliced 1 peach to keep the sangria pretty, and chopped the rest to make it easy to eat the fruit)
- 1 to 2 ripe mangoes, peeled and chopped
- 1 orange, sliced into rounds
- 1 lemon sliced into rounds, seeds removed
- 6 to 8 fresh basil leaves, julliened
- 2 bottles (750 ML) of dry white wine, such as Pinot Grigio, Sauvignon Blanc, or Chardonnay
- Optional: Unflavored sparkling water
Instructions
- To make the honey simple syrup, combine the honey and filtered water in a small sauce pot. Heat over high heat, stirring until the mixture comes to a boil. Immediately remove from the heat. Allow to cool completely.
- Add all of the chopped and sliced fruit to a large pitcher. Add the basil on top of the fruit to help prevent bruising. Pour in the cooled honey simple syrup and the 2 bottles of wine. Use a wooden spoon to gently stir the sangria. Cover the pitcher and allow the sangria to chill in the refrigerator for at least 6 hours; 8 hours is best.
- To serve, spoon some of the fruit from the pitcher into serving glasses. Pour in some sangria. Garnish with a slice of fresh peach, if desired. Optional, top with unflavored sparkling water. Serve immediately.
- Drink any left-over sangria within 24 hours.
