Zinfandel-Peach Sangria

Zinfandel-Peach Sangria
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
  • 2 (750ml) Bottles of Renwood Zinfandel, Chilled
  • 1/2 cup - 1 cup Sugar
  • 1/2 cup Renwood Vintage Port, Brandy or Grappa
  • 2 Large navel oranges, washed, quartered, & sliced
  • 3 Lemons, washed, halved & sliced thinly
  • 4 Peaches, peeled & cubed

Place all ingredients in a large glass or plastic vessel.  Chill for 2 hours.  Serve over ice with sparkling water.  Add a sprig of fresh thyme, lemon verbena or anise hyssop for extra flare. 

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