Tasty Table Diary

Easy, Spanish

White Peach Sangria

La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.

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White Peach Sangria

Tasty 4 Recipe Card™

Version Original

Scopri la freschezza della Sangria Leggera alla Pesca, una bevanda dissetante e a basso contenuto calorico perfetta per ogni occasione!

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Time

10m

Servings

6 servings

Level

Facile

Nutrition at a glance

120 kcal

Calorie

1 g

Proteine

12 g

Carboidrati

0 g

Grassi

Ingredients

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Method

1

In una grande caraffa, versa il vino bianco secco e l'acqua frizzante.

2

Se desideri una dolcezza extra, aggiungi il miele e mescola bene fino a scioglierlo.

3

Aggiungi le pesche affettate e le uve rosse e verdi, mescolando delicatamente.

4

Lascia riposare in frigorifero per almeno 30 minuti per permettere ai sapori di amalgamarsi.

5

Servi la sangria ben fredda, guarnita con foglie di menta fresca.

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Food culture

The story of White Peach Sangria

White Peach Sangria is a much-loved dish of Spagnola cuisine, with roots in the tradition of Facile. It captures the comfort and generosity of a real home table.

On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.

Cooking tips

Tips for the perfect result

Use the freshest ingredients you can find for the best flavour.
Build the flavour slowly and taste as you cook.
Don't rush the cooking: balance is everything.
Let White Peach Sangria rest for a moment before serving.

FAQ

Questions about this recipe

Helpful answers before you choose your version.

Can I make White Peach Sangria ahead of time?

Yes. It is often even better after resting, and it reheats beautifully.

Which is the lightest version?

The Low Fat version is designed to reduce fat while keeping the structure of the dish.

Which is the best version for fitness?

The Protein version boosts protein and satiety.

Can I freeze it?

Most versions freeze well in single portions for meal prep.

White Peach Sangria

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Where to eat it

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