As promised, here is part two of my visit to Blooming Hill. One of the offerings on the drink table as soon as I arrived at the farm was a beautiful little bowl filled with pomegranate-peach sangria. It wasn’t loaded down with citrus and grapes and apples — fruit that I know are classic sangria ingredients, but not necessarily the kind of fruit that offers an incentive for, you know, guzzling a cocktail. The only fruit to be found were a boat-load of just-picked peaches. When I got home, I did some sniffing around in my cookbooks and came up with this recipe for replicating the experience:
1 bottle light white wine (such as pinot gris, sauvignon blanc) or prosecco
3 cups pomegranate juice
1/2 cup triple sec
1/4 cup simple syrup
5-6 peaches, unpeeled and sliced.
Combine all ingredients in a pitcher and chill before serving.