Recipe by Bobby Flay
- 150g fresh blueberries
- 250ml simple syrup (equal parts water and sugar heated until sugar dissolves: cool)
- 1 bottle dry and fruity red wine
- 60ml Triple Sec
- 60ml brandy
- 1 orange, thinly
- 1 peach, pitted and thinly
How to make Red wine-blueberry-peach sangria
1) Combine the blueberries and simple syrup in a pitcher and lightly muddle them with a potato
2) Cover the pitcher and refrigerate for at least 4 hours or up to 24 hours.
3) Serve ice cold.