Peaches are in season...

The end of summer is the perfect time to make peach sangria. The availability of juicy ripe peaches - hopefully locally grown - makes for a luscious summer drink. The New York Times magazine section printed this recipe for peach sangria. Ordinarily, sangria calls for some small amount of hard liquor to be added to "fortify" the drink - usually brandy. This recipe however, uses only white wine. I haven't tried it yet, but it sounds perfect for a hot August afternoon.

Peach Sangria

7 Peaches
1/2 cup plus 2 tablespoons sugar
2 750-ml bottles white wine
1 lemon, sliced into eighths
1 cup blueberries

Peel and pit 5 of the peaches and cut them into chunks. Place in a food processor and blend until smooth. Add the sugar and blend until combined. Strain through a fine-mesh sieve. In a 3 1/2 quart container, combine the peach puree, wine and lemon. Cover and refrigerate overnight. An hour before serving, thinly slice the remaining peaches and add them to the sangria along with the blueberries. Serve over ice. Serves 8 to 10.

Ann's note. I'd try freezing the blueberries before adding them - then you'll need less ice cubes. If you want to fortify this recipe, you could add a small amount of peach schnapps, vodka or brandy.