This has been the Summer of Sangria for us, to the point that I exhausted our liquor supply. I have been making them since the first market peaches in early July. Seattle, Pipitone Farms from Rock Island have had some of the best peaches in recent weeks. It’s September and our markets still have incredible peaches, with two or three weeks left in the season, so bottom’s up!Today they’re also my
Ingredients:1 bottle fruity red wine1 cup brandy1/2 cup triple sec2 mangos, cubed 1 crisp apple, small dice1 apricot, peeled and diced1 large onion, halved and sliced1 cup boiling water1 white tea bag2 teaspoon sugarDirections:Pour the boiling water into a cup with the sugar and tea bag. Allow to seep 3-4 minutes. Stir to dissolve the sugar. Pour the wine, brandy and triple sec into a large