Bowl Recipe

Prepare peaches

If not already peeled, blanch peaches in boiling water for 20–30 seconds, transfer to ice water, then peel and slice. Measure 2 cups of sliced peaches.

In a blender, combine the 2 cups sliced peaches, 1 cup Greek yogurt, 1 cup orange juice, 2 tablespoons honey, 1 teaspoon fresh lemon juice, and 1 cup ice cubes.

Blend on high until smooth and slightly thick but pourable (about 30–45 seconds). Taste and adjust sweetness with up to 1 additional teaspoon honey if desired.

Pour the peach blend into a chilled shallow serving bowl, filling it about two-thirds full. Place bowl in refrigerator while preparing sangria topping so base stays cool.

In a small mixing bowl, macerate the 1/2 cup diced fresh peach and 1/4 cup thin orange slices with 1 teaspoon granulated sugar. Let sit 5–10 minutes until juices release.

Add 1 cup dry rosé (or light red wine), 2 tablespoons peach schnapps, and 1 teaspoon orange liqueur to the macerated fruit. Stir gently to combine.

Strain the mixture through a fine mesh sieve into a measuring cup or pitcher to remove most solids, pressing lightly to extract liquid. Reserve the strained fruit pieces to spoon on top if desired.

If you prefer a lightly fizzy sangria, stir in 2 tablespoons sparkling water just before serving. Taste and adjust sweetness or acidity: a teaspoon simple syrup or a squeeze of lemon can be added to balance.

Carefully ladle or pour a generous 1/3 to 1/2 cup of the sangria topping over the center of the chilled peach base in the bowl so it forms a glossy pool on top.

Scatter a few tablespoons of the reserved macerated fruit over the sangria pool for texture.

Top the bowl with about 1 cup crushed ice arranged around the edge if you want the bowl to be chilled and visually appealing.

Place a dehydrated peach or orange wheel on the rim or floated atop the sangria and add a mint sprig for aroma.

Serve immediately with a small spoon and short straw so guests can enjoy both the creamy peach base and the sangria topping together.