Friday, July 9, 2010

Summer Sangria

With the best blueberry pie covered by my mom I needed to find another way to use the bounty of fresh blueberries we picked on Monday morning.  What better way to beat the heat than a refreshing glass of blueberry and peach sangria?  (Also a perfect signature cocktail for parties, bbq's, and summer weddings)

Blueberry and Peach Summer Sangria

1.5 liter bottle white wine (I used Redwood Creek Pinot Grigio for its peachy notes)

¾ Cup Peach Vodka

1 ½ Cup Pineapple Juice

¼ Cup Sugar

4 Peaches (2 sliced, 2 pureed in food processor)

¾ Cup Blueberries

Ice for serving

 Completely puree 2 peaches and sugar in food processor, pour puree into serving pitcher, add vodka, pineapple juice, sliced peaches, blueberries, and wine. Stir to combine. Refrigerate a full day at best but a minimum of 2 hours. Before serving add 10 ice cubes to pitcher and stir briskly. Serve over ice, using a slotted spoon to add fruit to glasses. Sangria also may be served with a splash of seltzer or sprite.