Ginger peach sangria

OK.  One more peach recipe and then we’ll move on with our lives.

This sangria is made using a simple syrup, which I screwed up.  But fear not… I think my screwup actually made it better.  Personally, I do not like sweet drinks.  And my forgetting to put the sugar in the ginger simple syrup, which in that case only be called ginger water, was an improvement as far as we were concerned.

Now if you boil a bunch of fresh ginger in water for awhile, it can actually add some heat (not in the temperature sense, which would be gross, but in the capsaicin sense).  The result was rather delicious.

51h2q0repjl♫ Music pairing: something red hot. ♫

If you happen to make your sangria spicy like I did, pair it with this track from Los Angeles hip hop group Jurassic Five, from their fourth & final studio album, Feedback.


Ginger simple syrup

  • 1 cup water
  • 1 cup sugar (or none, if you’re me and are not paying attention)
  • 2 pieces fresh ginger root about 3 inches long

Peach sangria

  • 4 ripe peaches
  • 1/4 cup grand marnier (or, if you’re me, just enough to toss the peaches in)
  • 1 bottle white wine (riesling does nicely)
  • Mint leaves


  1. Peel and cut the ginger. Combine the ginger, sugar, and water in a saucepan, and bring to a boil. Simmer it for about 3 minutes, or closer to 10 if you’re me and are not paying attention.  Then let it cool. Strain the syrup and refrigerate it.
  2. Meanwhile, slice up your peaches, toss with grand marnier and refrigerate.
  3. Several hours before your party starts, combine ginger syrup, boozy peaches and wine so they can get all cozy together.
  4. Garnish with mint.

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