When you strain out the pulp set it aside and use it to make a yummy peach and honey marinade/baste for chicken. Pair the Chicken with salad and the Sangria for a perfect summer meal.
How to Make Peach Sangria
- Use a large pitcher and take the peach slices in your hand and squeeze them into the pitcher so you have a nice juicy pulp.
- Add remaining ingredients to the pulp mixture, stir well and allow to rest for about 15 minutes.
- Strain out pulp using a slotted spoon (little bits that remain are OK) and add ice until the pitcher is full.