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Peach Sangria Blanco

Sweet drink for your brunch!

Peach Sangria Blanco

Prep: 20 minutes plus standing and chilling
Serves: about 12 cups or 16 servings

  • 3 small lemons
  • 1 lime
  • 1 bottle (1.5 liters) or 2 bottles (750 ml each) white wine (such as Riesling or Muscat)
  • 1 1⁄2 cups peach nectar
  • 1⁄2 cup orange flavored liqueur such as Triple Sec or Cointreau
  • 1⁄2 cup Our Family® Granulated Sugar
  • 3 large peaches (1 lb.), pitted and thinly sliced (about 2 1⁄2 cups)
  • 1⁄2 medium honeydew melon, peeled and cut into 1-inch pieces (about 4 cups)
  • 1 bottle (1 liter) ginger ale, chilled

1. Thinly slice 2 lemons. Into large pitcher, squeeze juice from lime. Add wine, nectar, liqueur and sugar; stir until sugar dissolves. Add peaches, honeydew and lemon slices.

2. Refrigerate at least 4 hours or up to overnight. To serve, transfer wine mixture to punch bowl; stir in ginger ale. Thinly slice remaining lemon and add to punch bowl for garnish.

Chef’s Tip: Chilling the wine thoroughly before using will help keep the ice from melting too quickly and diluting the sangria.

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Our Family Foods
Average rating:  
 1 reviews
 by Linda

The perfect summer drink!

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