Cinco De Mayo is rapidly approaching, and while we don't actually celebrate the holiday, we are always looking for an excuse to eat Mexican food and have friends over.
What goes better with Mexican food than ice cold, fruity Sangria?!
1 bottle red wine (we used our homemade Cabernet) (or red grape juice)
1/2 can peaches in light syrup
2 Tbsp. sugar
2 shots triple sec (or 1/4 C. orange juice) (optional)
1 C. frozen raspberries or strawberries
4 C. ginger ale or lemon-lime soda (chilled)
Pour wine or juice into pitcher. Cut lime, orange and lemon into wedges and squeeze juice into wine. Add squeezed wedges into pitcher. Stir in sugar until dissolved. Add in triple sec and peaches with syrup. Chill at least overnight to let flavors blend. Just before serving stir in ginger ale and berries (we leave them frozen to help keep the drink cool).
We found the longer this sits, the better it gets. Take the citrus peels out if you are storing for more than a week, they tend to get a little bitter.
The kids love the all juice version with the fruit floating in it!