Sangria is one of my top 5 favorite things about summer. Yes, you can make sangria in the winter also, but it just tastes so much better when you’re sipping it outside in the sunshine! I found a sangria recipe with a good base and then added my own flair.
1 Bottle of Sauvignon Blanc (I used most of a bottle of Sauvignon and the rest of a bottle of Pinot)
4 cups of iced tea (I used peach tea crystal light powder mixed with water)
1/2-1 cup Triple Sec
1 large can peach slices in heavy syrup
Pour all the contents into one big pitcher or jug. If you’re using crystal light make sure you mix the powder with water ahead of time and then pour in with the wine. DO NOT drain the peaches; pour the whole can into the pitcher syrup and all. If you’d prefer to not use the peach syrup, you can add honey or simple syrup instead. Stir. Chill for a few hours. Stir again and serve!