One of my favorite summer drinks is, without a doubt, white sangria. It’s cold, sweet, and fizzy. Plus, you get the added bonus of boozy fruit at the bottom on the glass. It’s like dessert for the cocktail course! Who wouldn’t love that?
When I make white sangria, I almost always use peaches and peach nectar, but the rest of the recipe is up to you. I usually change it up based on the rest of the meal and what looks best at the store. I’ve noted what I used this time around, but please feel free to personalize to your tastes. Cheers!
an “Apple a Day” original
1 bottle dry white wine, such as pinot grigio
1 can peach nectar
1/4 c. brandy
1 peach, sliced
1 orange, sliced
1 apple, sliced
1 bottle champagne, sparkling wine, club soda, lemon-lime soda, or ginger ale
1. Combine all ingredients except champagne in a large pitcher at least four hours and up to overnight before serving. Refrigerate until ready.
2. To serve, ladle sangria into glasses and top with the desired amount of champagne. Serves about 8. (Or two, if I’m involved. I can put the hurt on some sangria.)
three years ago: salmon and edamame pasta salad