After taking just one sip of the most perfect “tastes-like-you-stuck-a-straw-in-a-peach” Sangria at Hugo’s Mexican Restaurant in Houston, I knew I had to attempt a recreation of my own!
I found the perfect opportunity when I hosted a BBQ this Saturday. Nothing beats 101° temperatures better than a light, refreshing glass of Peach Sangria!
- 1 lime (sliced thin)
- 1 tbsp sugar
- 1.5 liter bottle chenin blanc
- 1/2 cup apricot brandy
- 1/4 cup triple sec
- 1 cup peach nectar
- 3 nectarines (peeled, cored and pureed)
- 2-3 peaches (peeled and cubed)