Spicy Peach Sangria
Back when I lived in Georgia I had a mean sweet tooth for anything with peaches in it. It didn't help that it was readily available seeing it's the state fruit. You name it: peach cobbler, peach tea, peaches and cream, and I'll stop there before I sound like Bubba from Forrest Gump. When I moved to Texas though I couldn't help but put the sweet southern comforts behind me and indulge in the spicy cuisine that surrounds Houston. I traded in my peaches for jalapeños and it's been a blessed life since.
I'll be the first to admit that I love the food here in Texas and if I ever move I'm not sure how I will cope. Yet when I do have peaches now, it brings me back to my home in childhood. My grandmother making dessert, playing baseball in the cul-de-sac with my neighbors, and that shift in the air you can almost smell that says summer is coming. I wanted to go back to those moments this week but still keep the roots of the place I call home now. By bringing together the sweetness of Georgia and the spice of Texas, I've made a sangria that is not only easy as pie but packed full of flavor. I can't believe I haven't been combining the two together sooner! This has the husband seal of approval for deliciousness and ease. Trust me, he's our hand model in these photos who learned how to make it in action.
So join me for a little walk through the sweet foothills of the Appalachian alongside my modern love for the heat of Texas.
- 1 Bottle Jalapino White Wine
- 6 ounces La Croix Pomme Baya
- 16 ounces Frozen Peaches
- 16 ounces Citrus (Limes, Lemons, Oranges)
It's a dump and go recipe which I love. I also adore how the flavors meld to give you the spice from the Cabanero Jalapino (I got mine from H-E-B) and then how the peaches mellow it out with sweetness. I believe it pairs wonderful with like minded spicy foods, salads, chicken, and sharp cheeses. I hope you enjoy this taste of my two homes.
What recipes remind you of home? Leave me for me down below!