Peach and Sage Rosé Sagria
Servings: 10
Ingredients
- 6 cups Rosé, about two bottles
- 3 ounces cognac
- 6 ounces sage simple syrup, see notes for recipe
- 3 peaches, diced
Instructions
- 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.
Notes
If a smaller batch of sangria is desired, the recipe is easily halved.
Click here for sage simple syrup recipe.
