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.)


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.

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