Saturday, June 21, 2008

California Peach Sangria

1 (750 milliliter) bottle dry white wine (such as Sauvignon Blanc), chilled
1 cup Summerwhite® peach puree
1/2 cup peach brandy
2 tablespoons sugar
1 peach, pitted and thinly sliced
4 slices lime

To garnish:
Mint sprigs
Stir together the wine, peach puree and brandy in a large pitcher. Add sugar and stir until dissolved. Add fruit slices, pressing against the side of the pitcher with a large spoon to release some of the juices. Serve immediately or refrigerate for up to 2 hours. Serve in tall glasses over ice, garnished with mint sprigs.
(I need to try this very soon)

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