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Peach sangria
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Ingredients
- 3 ripe peaches (about 450g), halved and pitted
- 1 bottle young Riesling (750ml)
- 10 leaves lemon verbena, lemon balm, or mint, loosely torn
Method
How to make Peach sangria
1) With a box grater,
Technique:
Grate
Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor.
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grate
2 of the peach halves into a jug, discarding the skins. Finely
Technique:
Dicing
Cutting a larger piece of food into even cube-shaped pieces.
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dice
the remaining peaches, then add them to the jug along with the wine and herbs.
2) Cover and refrigerate until chilled, at least 2 hours. Serve.
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