Cafe del Rey's white hot peach sangria

Time 25 minutes
Yields Serves 8
Cafe del Rey’s white hot peach sangria
(Kirk McKoy / Los Angeles Times)

White hot peach simple syrup


In a medium saucepan, combine the sugar, water, vanilla bean (seeds and pod) and red pepper flakes. Heat over medium heat, stirring gently, until the sugar is dissolved.


Remove from heat and strain through a fine mesh strainer. Set aside until cool, then refrigerate until needed. This makes about one-half cup syrup, slightly more than is needed for the remainder of the recipe. The syrup will keep for up to 2 weeks, covered and refrigerated.

White hot peach sangria and assembly


In a large bowl, combine the wine, brandy, peach schnapps and white peach simple syrup. Stir in the peach, orange, lime and lemon slices. Stir in the seeds scraped from the vanilla bean, discarding the pod.


Cover and refrigerate for 48 hours.


To serve, fill a glass three-fourths full with sangria. Top off with soda water or lemon-lime flavored soda, depending on the sweetness desired. Serve immediately.

Adapted from Cafe del Rey in Marina del Rey.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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