Yummy Summer Sangria 1

The dog days of summer are here, but as much as we all love a glass of wine, it can be a little heavy on a hot, lazy summer afternoon. Our go-to drink is wine’s sister, sangria. Fresh fruits and spices will be sure to make this your favorite summer cocktail.

White Hot Peach Balsamic Sangria

White hot peach simple syrup


1/2 cup sugar

1/2 cup water

1/4 vanilla bean, scraped and seeded

1/2 teaspoon red pepper flakes


In a medium saucepan, combine the sugar, water, vanilla bean (seeds and pod) and red pepper flakes. Heat over medium heat, stirring gently, until the sugar is dissolved. Remove from heat and strain through a fine mesh strainer. Set aside until cool, then refrigerate until needed. This makes about one-half cup syrup, slightly more than is needed for the remainder of the recipe. The syrup will keep for up to two weeks, covered and refrigerated.

White Hot Peach Balsamic Sangria


1 750-milliliter bottle dry white wine

1/2 cup Olivia’s Peach Balsamic Vinegar

2 tablespoons brandy

2 tablespoons peach schnapps

1/3 cup white hot peach simple syrup

3 white peaches, sliced, plus extra garnish

2 to 4 cups assorted fruits, sliced

Seeds from 1/4 vanilla bean


In a large bowl, combine the wine, peach balsamic, brandy, peach schnapps and hot peach simple syrup. Stir in the peaches and fruit. Stir in the seeds scraped from the vanilla bean, discarding the pod. Cover and refrigerate for 48 hours. To serve, fill a glass three-fourths full with sangria. Top off with soda water or lemon-lime soda, depending on the sweetness desired. Serve immediately.

Adapted from Cafe del Rey Recipe