White Sangria with Peaches and Raspberries

July 8, 2012

White Sangria with Peaches and Raspberries

Aunt Suzy says . . .

I bought some Southern Illinois peaches when in Illinois earlier this week, anticipating their juicy deliciousness.  I had visions of eating them on cereal, ice cream or possibly making a pie.  They were tasty but had a mushy texture, not great for any of those uses.  So to make lemonade out of lemons, I remembered this delicious Sangria that I had not made for a few years.  It’s the height of peach and raspberry season so this is a perfect recipe for right now!  It’s easy to make, light in alcohol and very refreshing.  Enjoy on a hot summer afternoon or evening.

4-5 peaches, depending on size, diced

1 cup fresh raspberries

1 ounce Cointreau or Triple Sec

1 750ml bottle chilled semi-dry white wine

2 cups plain sparkling water

Fresh mint for garnish, optional

Ice for serving

Placed the diced peaches, raspberries and Cointreau in a pitcher.  Let sit 1-3 hours at room temperature.  When ready to serve, add the wine and the sparkling water.  Pour over ice, adding a little fruit to each glass.  Garnish with mint if using.  Serve with a spoon for the fruit.

NOTES: No need to spend a bunch of money on the wine. You will want a fresh, fruity white.  I particularly like Beringer’s Chenin Blanc at about $7.00 per bottle.  I’ve also used Pacific Rim Dry Riesling, another reasonably priced white wine, successfully.

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