Herbaceous and tart, this is a cocktail drinker's sangria. Rosemary and gin add a layer of herbal complexity against the sweetness of white peaches.
3 ripe white peaches, pitted and cubed
6 tablespoons sugar
1 tablespoon juice from 1 lemon
9 (3-inch) sprigs rosemary, plus more for garnish if desired
3 cups dry white wine
6 ounces London dry gin
Combine the peaches, sugar, and lemon juice in a large pitcher. Stir to combine and tuck in the sprigs of rosemary. Let sit at room temperature for about 30 minutes for the peaches to release some of their juices.
Add wine and gin, stir to combine. Cover and refrigerate for 2 hours or up to overnight.
Serve garnished with a fresh sprig of rosemary if desired.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||7%|
|Total Sugars 21g|
|Vitamin C 8mg||39%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|