Peach Sangria to Wind Down the Summer
- 2 bottles Meraviglioso Winery Pinot Grigio (PG) - chilled
- 1 bottle peach kombucha
- 1 can peach seltzer (mango works too)
- 1/2-1 c peach flavored daVinci syrup
- Schnapps 1-2 cups if desired
- 1-2 fresh ripe peaches
- Titch of edible cake dust glitter
First, pour yourself a glass of chilled Pinot Grigio, from your favorite Newberg Winery, Meraviglioso of course! Next, pour remaining Pinot Grigio into a large pitcher. If you are making the sangria ahead you can peel and slice one or both peaches to marinate overnight in the PG.
Depending on how your peaches look after soaking overnight you may want to strain your sangria. Add remaining ingredients and stir - sweeten to taste with the peach syrup. Titch as defined in this instance is this: I dip the very end of a teaspoon handle in the glitter dust then stir it in. It doesn't take much at all.
If you are making your sangria ahead of time just stir before serving to get the cake dust floating again. (It's SO pretty!) Of note: I can't serve Schnapps so I often add a cup of orange mango juice instead.
Keep refrigerated. Will keep about a week.