Here we are at the end of August – thought it might be time to share one of my favorite Friday cocktails: Blackberry Peach Sangria. Sangria is one of my go-to drinks. It’s so easy to make with ingredients that are on hand. In this case, I’m taking advantage of all the late August fruit and combining to to make Blackberry Peach Sangria.
I’ve been pretty occupied on the weekends lately with canning. A big part of canning for me involves stocking up on jars. We recently discovered a local hardware store that has three really awesome cooking aisles (for the wives? Whatever – I’ll take some political incorrectness for the sake of being able to find fermentation and canning supplies locally). Of course, I had to buy a case of half-gallon Ball jars. Initially, I thought I’d ferment some pickles (which I will eventually get around to). As it turned out, half-gallon Ball jars make the best vessels for making sangria. I had no problem getting a cup of brandy, an entire bottle of wine, and a lot of fruit into the jar.
Since it’s Labor Day weekend, why not make up a batch of Blackberry Peach Sangria? Enjoy the rest of your summer, all!
In case you are wondering – I enjoyed my sangria CSA cucumbers and farmer’s market cherry tomatoes, along with olive and garlic fromage from Face Rock Creamery, and smoked salmon. I know how to have a good afternoon.
- 1 bottle zinfandel or similar red wine
- 1 cup brandy
- 2 peaches, sliced into chunks
- 1 orange, sliced into thin slices
- 1 cup blackberries
- Combine all ingredients in a large container. Refrigerate for several hours. Enjoy!