Cooking Instructions
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Step 1
To make simple syrup, combine
Water (80 mL)
and
Granulated Sugar (65 g)
in a small bowl. Bring to a boil and cook until sugar is completely dissolved. Cool to room temperature.
Step 2
In a pitcher blend the
Pinot Grigio (750 mL)
, simple syrup, and
Peach Schnapps (120 mL)
. Stir to combine.
Step 3
Peal the
Peaches (3)
, remove the seed and dice them.
Step 4
Add the diced peaches and
Fresh Raspberries (125 g)
. Cover the pitcher and refrigerate several hours or overnight.
Step 5
Add ice to glasses and pour in the sangria - making sure to get several spoonfuls of fruit in each glass. Top with a splash of
Club Soda (to taste)
.
