Food Network UK

Red wine-blueberry-peach sangria

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Recipe by Bobby Flay

Ingredients

  • 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 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 1 peach, pitted and thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced

Use imperial measurements

Method

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 Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please masher . Add the wine, Triple Sec, brandy, and orange and peach Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices .

2) Cover the pitcher and refrigerate for at least 4 hours or up to 24 hours.

3) Serve ice cold.