Slice 3 ripe peaches. Place the peaches, a bottle of fruity white wine and the herb infused simple syrup into a large mason jar or pitcher. Add a splash of St. Germain, like a ¼ cup, or more to taste.
Refrigerate and marinate for at least 4 hours, or preferably overnight. As the sangria marinates the peaches may turn a little brown after a couple days. This may look unappealing, but the flavor, amazingly, will continue to get better and better. If serving to guests, I recommend straining out the browning peaches, reserving the sangria, and add a few fresh sliced peaches and a handful of fresh herbs back into the sangria, and serve over ice. I think you will be happy with the flavor.
3 ripe peaches, plus more for garnish
¼ Cup Elderflower liquor like St Germain ( or sub another fruity or floral liqueur)
¼ Cup sugar
¼ Cup water
Handful fresh herbs- mint, basil, lemon balm, lemon verbena, or lemon thyme
Let peaches ripen on kitchen counter a day or two until fragrant and slightly soft.
Bring sugar, water and a handful of herbs to a simmer, in a small pot on the stove, stirring until sugar dissolves. Let cool, either overnight in the fridge for more an even more intense herb flavor, or just for a few minutes.
Place peaches, wine, herbed simple syrup and a splash or two of Elder flower liquor ( St. Germaine) in a pitcher or large mason jar.
Refrigerate for at least 4 hours or overnight. It will become more and more flavorful if left for a couple more days. Peaches will brown, but will taste better and better. If serving to guests, strain out the brown peaches, and replace with freshly sliced peaches, a handful of fresh herbs and serve over ice.
Prep time: Cook time: Total time: Yield: 4-5 glasses