I’d like to introduce you to my #1 drink of choice during the summer: sangria. Red, white, the variety doesn’t matter. I’ll drink it. Happily. And with a huge grin on my face.
This peach, mango and mint sangria is so refreshing – it’s light and crisp with sweet mango and peaches. The mint gives gives it the perfect edge and overall it’s not too sweet, just the way I like it. If you have a sweet tooth, just add more simple syrup (recipe below).
My favorite part of this drink was picking out the fruit to nimble on. And because I hardly ever buy mangoes (they’re such a PAIN in the butt to cut up! – learn “how to cut up a mango” here), I’m a kid on Christmas morning when I eat them.
This is a great drink to make if you’re having people over (like Hubs and I did!). If you’re having more than 6 people over, definitely double up the recipe. The longer sangria sits, the better…. so, on the off chance you have leftovers (PFFF!) it will be even tastier the next day.
So. As the summer winds down, add this sangria recipe to your party menu. Or weekend menu. Or after work menu. (I’m not judging).
- 2 bottles of Pinot Grigio
- 3/4 cup triple sec
- 1 mango, chopped
- 2 peaches, thinly sliced (skin on)
- 8 fresh mint leaves, julienne (feel free to add more!)
- 1/4 cup sugar
- 1/4 cup water
- First make the simple syrup – in a small pot over medium heat, add the water and sugar. Stir until the sugar is dissolved, then set aside.
- In a large pitcher, pour in the two bottle of pinot grigio and triple sec.
- Add the mango, peaches, mint and simple syrup.
- Refrigerate for at least 30 minutes, then serve with ice.