Peach and Sage Rosé Sagria
Author note: If a smaller batch of sangria is desired, the recipe is easily halved.
6 cups Rosé (about two bottles)
3 ounces cognac
6 ounces sage simple syrup (click here for recipe)
3 peaches, diced
- Place the peaches into a large pitcher. Pour the remaining ingredients over the fruit. Stir well.
- Let the sangria marinate over night (or at least 6-8 hours) in the fridge before serving.
- Serve over ice and top each drink with a sage leaf.