White peach and cinnamon sangria recipe: Perfect for a hot, lazy summer afternoon

White Peach Sangria


1 bottle white wine (I like something light, like Sauvignon Blanc or Pinot Grigio.)


1/2 cup peach schnapps (optional)


2 quarts water


3 cups sugar


2 Mexican cinnamon sticks


2 fresh peaches, sliced


juice of 2 limes, lemons and/or oranges


1. In a large pot, add sugar and cinnamon sticks to the water and bring to a boil. Reduce heat, add peaches and citrus juice and simmer for 10 minutes. Remove cinnamon sticks and let cool.


2. In a large pitcher half filled with wine, add peach schnapps (if using), 2-3 cups (more or less to taste) of cinnamon sugar water along with some of the peach slices. Stir well and pour over glasses filled with ice. (Don't forget to add a few peach slices for garnish and snacking!)


(Leftover sugar water can be refrigerated for later use.)


Enjoy!

The dog days of summer are upon us and here in Florida will easily last through October. As much as I love wine, on hot days it can seem a little too heavy, so my compromise is to drink sangria. This recipe uses white wine, but can easily be substituted with a red of your choice.

Scroll to read more Food News articles
Join the Creative Loafing Tampa Bay Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state.
Help us keep this coverage going with a one-time donation or an ongoing membership pledge.

Newsletters

Join Creative Loafing Tampa Bay Newsletters

Subscribe now to get the latest news delivered right to your inbox.

We welcome readers to submit letters regarding articles and content in Creative Loafing Tampa Bay. Letters should be a minimum of 150 words, refer to content that has appeared on Creative Loafing Tampa Bay, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at [email protected]