3 experts tips for delicious peach -sangria

Only a few fruits are reminiscent of the flavors and the feeling of summer like peaches. Juicy and Hell, peaches conjure up sunny days that spent at the pool or enjoy a picnic outdoors under a shady tree. When summer peaches are ripe and ready, it is time to enjoy your wonderful fragrance and wonderful taste in every respect, and fresh cocktails are the perfect preparation to present the fruits. If you are looking for a simple option that you can make for a lot, adding peach agents to Sangria should be at the top of your list.

“White peaches and yellow peaches are both great in Peach Sangria,” says Jankel Aleman, food and beverage manager in the National Hotel Miami Beach, who spoke to the tasting table to share his experts tips for creating a delicious peach Sangria. Both colors of the peaches work well because “they absorb the beautiful colors of the drink,” he says. If you can find them, use part of everyone to make your peach -singria even more beautiful.

Sangria is a refreshing mix of wine, fruit and sparkling water and is the right way for a mass summer drink. And while Red Sangria could be most common, they are not limited to using red wine. A beautiful rosé or white wine sangria opens up opportunities to present a completely different palate of fruits with delicate or tropical aromas, since white wines often have natural aromas that are reminiscent of stone fruits such as apricots, nectarine and peach.

Another great thing for Peach Sangria is its versatility. You can not only use a variety of wines and types of peachers, but also use frozen or canned fruits if no fresh peaches are available. “Whatever the kind of peaches is comfortable can be used in Sangria,” says Aleman. “Frozen peaches can be easy to use because they can easily find out of the season and not have to be cut around the pit.”

If you use fresh peaches, you naturally have to cut them into slices or dice them so that frozen peaches with a flooded peach would be a large time saving. Adding frozen fruits to Sangria also helps to cool it without dilating the drink. However, the use of fresh peaches also offers the possibility to beautify your drink even further, e.g. B. grilling the fruits before use, as in this grilled peach -rosé -Sangria recipe to add additional layers and deeper flavors.

Another option are peaches in doses, but you need an additional step before adding it to your peach -singria. “Peaches in doses are often coated in a sugar -containing syrup, which should be rinsed into a sangria before adding the peaches,” says Aleman. So if you do not reduce the sugar quantity in the recipe, you should rinse them first if you use commercially available peaches in doses. If you are happy to keep your own summer fruit, you should consider this simple recipe for preserved peaches and later use in your Sangria for additional convenience And Flair.

By improving a peach sangria with a few additional ingredients, it becomes more, more fertile or refreshing, depending on the way you want to go. If you want to emphasize the taste of the peach while increasing the alcohol content, Aleman says that “adding peach schnapps or peach -wodka can give additional taste”. When producing a white peach Sangria, Aleman says that “other fruits such as grapes, cherries and oranges can also be fun and colorful additions to a peach singer and fresh herbs such as mint to add a refreshing note.”

If you are the adventurous way or are curious to try the aspiring trend of spicy cocktails, try this unique peach Jalapeño Sangria, who uses an Austrian Bruner Veltliner -Wein, dry wormwood, peach nectar and freshly confused jalapeños for another singria.

If you prefer a traditional sangria, use red wine, you can still enjoy the peach -colored flavors, says Aleman. “You can add a club -soda to fresh fruit like blueberries and lemon to compensate for the red peach -singria,” he recommends. Of course, it is very important to choose the right wine for Sangria. If you use red wine for a peach sangria, choose a lighter that does not darken the aromas of the fruits.

In general, it is best to do it in the production of Sangria to do it a while ago so that the flavors can be combined thoroughly while the fruit releases its juices and at the same time absorbs the color and flavors of the wine. “It is recommended to make Peach Sangria in advance to relax and merge the flavors,” says Aleman. “This allows the fruits and the drink to taste even better.”

Some recipes, such as this summer watermelon Sangria, demand the fruits with sugar for 30 minutes – in this case, blackberries and peaches before mixing with wine. This technique extracts the juices from the fruits into the sugar and creates a natural syrup with a concentrated fruit taste. If you want to try this step, you can also add the liqueur or brandy to sugar and fruit if you use it. The recipe then recommends that the finished sangria cool to cool for a few hours in order to leave the fruits steep.

According to Aleman, “Peach Sangria can be made for a few hours or even the day before serving.” For better results, add the ice and sparkling water or the sparkling wine shortly before serving so that the Sangria is not diluted overnight and is as bubbling and cold as possible. Use a spoon to add part of the chopped fruits to each glass and garnish them with a piece of fresh peach or a branch. Serve and enjoy the first summer taste in your glass.