Peach and Blackberry Sangria (Farmers' Market- Year Four: Volume 4; July, 2013)

Prep time: 10 min

Chill time: 2- 24 hours
Ready in: 2 hours, 10 min- 24 hours, 10 min
Serves: 4- 6

Ingredients: 
1 (750 ml.) bottle red Spanish table wine- chilled
1 1/2 c, peach puree
1 c. peach brandy
1/4 c. simple syrup- chilled
1 c. blackberries
2 ripe peaches- halved, pitted, sliced (plus more for garnish)
Ice cubes

Directions: 
- Combine all ingredients, except ice cubes, in a pitcher

- Cover pitcher and refrigerate for 2- 24 hours

- Serve sangria over ice in red wine goblets

- Garnish goblets with sliced peaches


*Liz found the recipe here