After college, I moved to Santa Cruz, CA to work at UCSC. The four years I spent there were pretty awesome. I made friendships that have transformed me into a better person, and I still keep in touch with most of those beautiful folks to this day. I also learned to mix a mean drink and had a few too many drinks that I cannot remember. (Future Lucas and Talia, I can’t remember them because it was a long time ago… Yeah, that’s it) Those were the days.
I’m definitely not a big drinker now. I’ve had exactly 2 ounces of wine and half a cocktail in the last 3 years. I HATE pumping, although it was a very necessary evil when I was a working momma, the idea of pumping and dumping is enough to make me run far and away from my good friends Vodka and Chardonnay, but I’ll be back ladies.
But I digress, the first recipe I’m going to share with you fine people is a Santa Cruz favorite. I still get requests for the recipe pretty often (what’s up, Jose!). I figured I’d post it here so folks can easily access it.
I should also note, that we served this recipe, in much bigger batches, at our wedding, because we like our friends to feel the love!
I should warn you that it’s pretty darn tasty and also will sneak up on you to knock you on your ass if you don’t drink in moderation. Not that that ever happened to me…
You will need:
2 bottles of your preferred 750 ml. Bottle of Pinot Grigio or Chardonnay (I prefer Pinot Grigio for its fruity undertones)
2 Cups Peach schnapps
Optional: I try to buy organic produce, and always wash my fresh fruit in a 1 part white vinegar, 10 parts cold water bath. I just place all the fruit that fits in my bowl, and let it sit for about 5 minutes.
The fruit comes out clean, and there is no discernible vinegar taste not smell. But the fruit is squeaky clean.
Next, cut fruit in bite size pieces.
Place fruit in glass container (with lid) and completely cover in peach schnapps (I used 2 cups). I usually use a glass 9×13 baking dish, but any glass dish should work.
Cover and refrigerate for 8 hours minimum, 24 hours is optimal.
After fruit has soaked in schnapps, the alcohol and sugar will break down the fruit and its juices will be released into the schnapps, turning it a pretty peachy-pink color.
I love fresh peaches and golden raspberries in this sangria, but as they were not in season I opted for strawberries, red raspberries, mango, mandarins, pink lady apples, and Bartlett pears. You can use whatever fruits you prefer or have on hand, but I would suggest at least 3 different kinds.
As I was making this batch for a party, I used about 8 cups of fresh fruit. Because the party was in Orange County, I had to pack the fruit in a jar for portability. I was only able to fit about 6 cups of fruit and the liquid in the jar. I saved the remainder of the fruit in the fridge (more on that in a bit). This sounds like a lot, but it went fast.
Pour into pitcher and then pour in white wine of choice and chill for at least 2 hours, 8 hours optimal.
Serve chilled with fruit. My sister-in-law called the fruit a delicious adult fruit cup: accurate.
Because time makes sangria great, I always start this the night before a party, and add the wine in the morning.
Once we were home, David got to enjoy a glass with the leftover schnapps soaked fruit. I didn’t have anymore of the Peach Stella Rosa, instead I used champagne (one should always have some bubbly on hand, am I right?)
It was pretty darn fantastic, and the bubbly added a nice zing!
Remember to pace yourself and enjoy!
Recipe recap:
2 750 ml. Bottles white wine (Pinot Grigio or Chardonnay)
2 Cups Peach schnapps
6-8 Cups Assorted fresh fruit cut in bite size pieces (peach, apple, pear, strawberries, raspberries, white grapes, mango and tangerines/mandarins)
Place fruit in glass container and completely cover in peach schnapps
Cover and refrigerate for 8 hours minimum, 24 hours is optimal.
After fruit has set in schnapps, pour into pitcher and then pour in white wine of choice and chill for at least 2 hours, 8 hours optimal.
Serve chilled.
Mother of Cupcakes 