What Is a Recipe for Making Carrabba’s Peach Sangria?
To make Carrabba’s peach sangria, the website RecipeLink.com suggests combining one bottle of pinot grigio, four ounces of brandy and six ounces of simple syrup. Carrabba’s guards its official recipe and does not release it, though many online sources claim to have copycat recipes.
Blend the above ingredients together, pour over ice, and serve with lemon, lime and orange slices. RecipeLink.com also recommends using bagged ice, for improved clarity over typically cloudy homemade ice cubes.
MomCaboodle.com suggests the following recipe, though it does not specify the proportions for the ingredients. Mix one bottle of white zinfandel or another preferred white wine, Absolut peach vodka, Patron Citrónge and a splash of citrus juice, such as orange or lime. Blend all ingredients well and serve over ice. Garnish the drinks with a lemon or strawberry wedge for decoration.
AllRecipes.com offers another recipe for white peach sangria. It calls for one bottle of dry white wine; 3/4 cup of peach-flavored vodka; one pound of pitted and sliced white peaches; 3/4 cup of seedless red grapes, cut in halves; 3/4 cup of seedless green grapes, cut in halves; six tablespoons of frozen lemonade concentrate, thawed; and 1/4 cup of white sugar. Combine the wine, vodka, lemonade and sugar in a large pitcher, stirring until the sugar has dissolved. Then add the peach and grapes. Chill for at least two hours, or overnight, to allow flavors to blend. Filter out the peaches and grapes before pouring, and serve the sangria over ice.
