Peachy the Magazine Summer 2018 | Page 56

STRAWBERRY AND PEACH ROSÉ SANGRIA Serves 8 to 10 I love the rosé twist and the summer fruit. Perfect for a summer brunch, lunch or dinner. ⁄ 3 cup sugar 1 ⁄ 3 cup brandy 1 2 cups sliced strawberries 1 cup sliced peaches 1 bottle rosé 1 bottle Sauvignon Blanc 1 cup chilled club soda or sparkling water 10–20 basil leaves Add the sugar and brandy to a large pitcher and stir until the sugar has dissolved. Add the fresh fruit, wine and club soda and stir to combine. Add the basil. Refrigerate the sangria for at least 6 hours before serving. Serve over ice. Recipe from Gaby Dalkin, What’s Gaby Cooking 54 PEACHYTHEMAGAZINE.COM