Indian Summer Raspberry Peach Sangria Recipes

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!

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.

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!