Rosé Sangria

There are few sangrias I’ve met that I haven’t liked.  While not usually a fan of rosé, I did like this sangria.  At my birthday party, it was the second drink I ran out of, after the mojitos.  I don’t know that it was quite as good as my original sangria recipe I have posted here, but it was a nice change of pace. The original recipe is probably only enough for about 4 glasses, so if you’re thinking party, plan to at least double it.Balaboosta Ingredients1 cup frozen peaches, thawedone 750 ml bottle rosé wine, chilled (I used Sequin sparkling rosé.)1/3 cup mint syrup (see below)icefresh mint leavesDirections1.  Puree 3/4 cup of the peaches and transfer to a large pitcher.  Add the wine, the remaining peaches, and the mint syrup.  Stir to combine.2.  Serve over ice with fresh mint sprigs.Mint Simple Syrup:  In a small saucepan, combine 1 cup of water and 1 cup of sugar.  Bring to a boil and dissolve the sugar.  Remove from heat and add a good handful of mint.  Let the mint steep for at least an hour, then discard the mint leaves.

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