1ripe but still firm peach, cored and thinly sliced
Place all ingredients except ice in a large pitcher and gently stir. Refrigerate for at least 2 hours and up to 8 hours.
1 750 ml bottle of dry rosé wine, ½ cup elderflower liqueur, 2 tablespoons brandy, 2 tablespoons fresh lemon juice, 2 tablespoons granulated sugar
Gently stir again before serving. Add ice to pitcher and glasses before pouring.
1 ripe but still firm peach,, ¾ cup raspberries
Stir club soda into pitcher. Pour into ice-filled glasses and garnish with additional fruit, if desired.
8 ounces club soda
I use a dry rosé wine in this recipe but if you prefer a sweeter wine, you can use that instead. I suggest omitting the sugar until you mix up the sangria and then taste it. If it's sweet enough, no need to add the sugar. Or you can add half of the sugar and taste again.
The minimum amount of time this sangria should sit is two hours. Eight hours is even better!
This sangria will keep in the fridge for up to 5 days. The peaches and raspberries tend to break down after 2 days, so I usually fish the fruit out when it starts to look worse for wear. You can always refresh the fruit in the pitcher when you serve it.
Don't want to buy a big bottle of brandy? Get the mini bottles you see at the checkout counter. They are perfect for recipes that call for a small amount of liquor.