It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
Growing up, my family had a small peach orchard behind the house, and every summer I looked forward to seeing the branches of those trees start to droop with the weight of ripening peaches. To me, soft, juicy peaches — the kind required to eat over a kitchen sink — are a notable emblem of summer.
Because summer is when peaches are at their juiciest and sweetest, this Peach Sangria is the perfect way to take advantage of what’s fresh at the market. In this version of white sangria, fragrant peaches are both grated and diced and then mixed with crisp, young Riesling and garnished with a bright sprig of fresh lemon balm or mint. This three-ingredient punch is uncomplicated, refreshing and chock-full of summer’s best peaches.
Bottoms up, folks.
- 3 ripe peaches (about 1 pound), halved and pitted
- 1 bottle young Riesling (750ml or 3 1/3 cups)
- 10 leaves lemon verbena, lemon balm, or mint, loosely torn