For a freshly juiced Sangria you will need the following:
2 cups fresh peach juice or 5 large ripe peaches, cut in half and pits removed
1 cup fresh pineapple juice about 1/4 pineapple
1 cup fresh orange juice or 2-3 oranges, peeled
1 lime, peeled
2 peaches, pits removed and thinly sliced
1/2 lime, thinly sliced
10 mint leaves
1 liter of coconut water or sparkling water
1/2 cup water
1/4 cup cane sugar
My juicer requires peeled citrus. I’m juicing 3 oranges,or enough to make 1 cup juice. A whole orange will generally fit into the feed tube of my juicer.
Peal 1 lime.
Peel and cut 1/4 of a pineapple or enough to make 1 cup of juice. You can see how to peel a pineapple on this blog.
Don’t throw out the center core. You’ll be surprised how much juice you can get from the core.
Simply drop the fruit into the juicer while it is running.
Repeat with pineapple, oranges and lime.
This is an optional step, if you would like to sweeten your Sangria.
If the peaches and oranges are sweet, additional sugar isn’t needed…in my opinion.
If the juice appears to be quite tart, then I will use evaporated cane juice organic sugar or honey. I don’t use artificial sweeteners of any kind.
To a small sauce pan add 1/2 cup water.
and 1/4 cup sugar.
Bring to a simmer until the sugar has completely dissolved.
Set aside to cool. This is called a simply syrup.
To mix the Sangria, pour 2 cups fresh peach juice into a large 2 quart pitcher.
Add 1 cup fresh orange juice.
1 cup pineapple juice and juice from one lime (I mixed the lime juice with the pineapple juice)
Stir to blend juices. (This pitcher belonged to my Great Grandmother and is absolutely beautiful a true treasure. It’s from the late 1800’s)
If desired, add the simple syrup to sweeten.
Slice two peaches.
Add to the juice mixture
Slice 1/2 of a lime.
Add to juice mixture.
Add 10 mint leaves that have been washed, stems removed.
Stir. Cover and refrigerate for at least 3 hours. I prefer overnight. If you add more fruit, it’s possible you will need a larger pitcher once the liter of coconut water or sparkling water has been added.
In place of adding alcohol, I give my family two options, sparkling water or coconut water. Bottled or fresh coconut water. Of course, I prefer coconut water. Nothing quenches like water or coconut water.
I’m a water drinker. As mentioned, I don’t drink soda. I gave up soda after my son was born over 28 years ago. I wanted to make healthier choices in my diet.
If adding coconut water, add 1 liter to the juice and fruit mixture before chilling.
If adding sparkling water, add 1 liter after chilling.
How gorgeous is this?
To serve: Add slices of peaches, oranges and limes to a tall glass. Add ice if desired.
I have a 20 mile training run this Saturday. This will be the first thing to cross my lips when I finish.
I can’t think of anything more refreshing than fresh peach juice combined with coconut water to replenish my electrolytes and potassium. Almost makes it worth running 20 miles.
Fresh Peach Sangria Mocktail
Fresh fruit elevates this mocktail. You won't miss the alcohol in here.
- 2 cups fresh peach juice or 5 large ripe peaches cut in half and pits removed
- 1 cup fresh pineapple juice about 1/4 pineapple
- 1 cup fresh orange juice or 2-3 oranges peeled
- 1 lime peeled
- 2 peaches pits removed and thinly sliced
- 1/2 lime thinly sliced
- 10 mint leaves
- 1 liter of coconut water or sparkling water
- 1 liter coconut water or sparkling water
- 1/2 cup water
- 1/4 cup cane sugar
In a two quart pitcher stir together the peach juice, fresh pineapple juice, orange and lime juice. Add the slices peaches, lime slices and mint leaves. Stir. If using coconut water add, cover and refrigerate for 3 hours or overnight. If using sparkling water, add right before serving. Makes a little over 2 quarts.