Fridays and cocktails...we have talked about this before. They just go together right? You've had a hard week, you have been waiting for today since the moment you woke up to go to work on Monday, and it's finally here! You need a cocktail, I get it. I have your back. I have a cocktail recipe for you to make this weekend so you don't even have to think about it! It's not just any ole sangria...it's peach and blueberry sangria!

By now you know that I went blueberry picking last week and that I have basically been putting blueberries in anything and everything that I possibly can! So naturally it only made sense when I was making a sangria that blueberries should be included. And peaches just seemed like the natural choice for another fruit to add since I had some fresh and local ones from the farmer's market! And they do pair quite nicely together!

It's refreshing and perfect for quenching your thirst on a hot day. Or you know what? It would be amazing at your Fourth of July party! It's so pretty...AND you can make a big pitcher of it the night before!

Because the last thing you need to do on the day of a party is worry about mixing up a batch of cocktails. But even if you aren't having a party go ahead and make the sangria! It will keep in the fridge for a couple of days so I think you will be able to handle it yourself.

Ingredients:

1/4 Cup Peach Puree (peel your peaches, chop and remove pits, add to a blender with a small amount of water and puree until smooth)
1/4 Cup of Blueberry Reduction (heat blueberries, 1/4 Cup of Sugar and a tablespoon of water over medium heat until blueberries burst. Strain the blueberry reduction and chill liquid.)
1 Bottle of White Wine (I used Pinot Grigio)
3 oz. of Brandy
1/4 Cup Simple Syrup (Equal Parts Sugar and Water on the stove until sugar is dissolved, and chill. This will keep for several weeks in the fridge.)
Juice from 3 Limes, about 1/4 Cup
Extra slices of peaches and limes plus a 1/2 Cup of Blueberries.

*You can also double this recipe.

Directions:

Place all ingredients into a pitcher and stir to combine. Add extra fruit slices and refrigerate for at least two hours, or make the night before. Serve over ice.