(Photo from Serious Eats)
This recipe I created is a mash-up of two summer favorites: sangria and the Aperol spritz and the whole thing is served over peaches. You can find the recipe over on Serious Eats or below!
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1/4 cup sugar (2 ounces; 50g)
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1/4 cup (60ml) water
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1/2 vanilla bean, split lengthwise
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1 (750ml) bottle dry rosé wine
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1/2 cup (120ml) Aperol
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1/4 cup (60ml) fresh juice from 2 lemons
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1 cup (240ml) sparkling water
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2 medium peaches (about 170g; 6 ounces each), pitted and diced
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In a small saucepan, combine sugar and water and bring to a boil, stirring, until sugar is dissolved. Remove from heat and add vanilla bean. Let stand 15 minutes. Remove vanilla bean and reserve for another use.
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Pour vanilla syrup into a pitcher and stir in wine, Aperol, and lemon juice; this mixture can be refrigerated up to 24 hours in advance. Just before serving, stir in sparkling water and peaches. Serve in ice-filled glasses.