Marinating Madness: Wine + Fruit = Fun

For those looking for a tasty, boozy twist on their fruit, we’re offering up a super-simple recipe that will make playing bartender a blast.

   Here’s the dish: we’re using math for this recipe, more specific, transitive law—if a equals b, and b equals c, then a equals c. So if you like wine, and if you like fruit, then you must like wine-marinated fruit—that’s math.

Peach and Wine puree - DIY cocktails - Spring Ingredients

   This is a simple concept, but we’ll walk you through it step-by-step, using peaches for this example, which will ultimately be used in bellinis!

Here’s what you’ll need:

  • 6-10 peaches
  • 1/4 cup sugar
  • 1 bottle of dry white wine (Sauvignon Blanc or the like)
  • Lemon peel, to taste
  • A large, sealable jar—preferably a 1/2 gallon mason jar
  • Optional: Herbs, spices and extras


The Process

Peel, quarter and pit the peaches; add to half-gallon mason jar. Add lemon peel to taste—this will help brighten the flavor of the peaches and wine, so less is more if you are citrus averse; a few inches of peel will do. Place in jar and set aside.

Peeling peaches - lemon peel for flavor - mason jar - marinated fruit in wine

If you are going to add some extra flavors—rosemary, mint, cayenne pepper, what have you—add to the peaches now (rosemary is always a nice addition, so a sprig won’t hurt). For our little recipe, a few turns of the pepper mill is in order—the cracked pepper gives a bit of spice while not overpowering the sweetness of the peaches—balance through contrast.

Marinated peaches in Sauvignon Blanc   In a medium bowl, pour in wine and sugar; stir until sugar is dissolved. Add wine mixture to the jar, seal with lid and agitate so that the wine completely immerses the peaches. Place in the refrigerator for a minimum of three hours to as long as 24 hours if you’re a forward thinking kind of entertainer—the longer the better. Agitate every now to keep from settling.


24 hours later…


Using a sieve, separate wine from the peaches. Pour wine marinade into a jar, seal and set aside for later use.

   Once peaches are thoroughly drained, remove any extras like the lemon peel and sprigs of herbs. Add peaches to a blender or food processor and process until velvety smooth. Pour into a jar for future use.

Marinated peaches in Sauvignon Blanc - sangria - puree for cocktails

Peach and Wine Puree - Sauvignon Blanc Flavored with Peaches

Now that we have a nice wine-infused peach puree, we’re going to make some fancy-pants Bellini’s. These simple drinks are always refreshing and the perfect way to welcome spring, but there is a little forward thinking for this cocktail if you want to make it extra special. Click on the links below for recipe ideas.

Peach Puree Bellinis - Springtime Cocktails for the Poolside Soiree


Easy Bellini

Make the most of that wine-infused puree and whip up these tasty and chilly Bellinis.

Get the recipe here…

Sunset Sangria Cocktail Recipe - Using Marinated Wine


Triple Threat

Looking for a use for that wine marinade? Try our Sunset Sangria, a tri-wine sangria filled with a springtime bounty.

Get the recipe here…


DIY Mason Jar Cocktails with Wine-Marinated Peach Puree


Shake It Up

For another take on the puree-to-cocktail concept, shake up spring with a DIY cocktail station complete with Mason jar tumbler and nectary fruits.

Shake to it here…


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