Ingredients
- 2 ripe peaches, pitted and sliced
- 1 cup seedless reds grapes, halved
- 1 cup seedless green grapes, halved
- 2 cup lemon slices
- 2 ounce peach brandy
- 1 ounce ketel one citron
- 1 tablespoon sugar
- 1 tablespoon bottle of barefoot bubbly burt cuvee, chilled
- 12 ounce club soda
Preparation
Baking Directions:
In a large 1/2 gallon glass pitcher, combine the peach slices, grapes and lemon slices.
Add the peach brandy, Ketel One Citron and sugar and stir until the sugar has dissolved.
Refrigerate for at least 2 hours or as long as overnight, allowing the fruit to marinate.
When ready to serve, add Barefoot Bubbly Brut Cuvee and the club soda; stir gently with a long-handled wooden spoon.
Fill highballs with ice cubes and slowly pour sangria over ice, allowing fruit pieces to fall into the glasses.
