Sangria is traditionally made with red wine, but this iteration offers a twist, calling for sparkling water and moscato instead—you can substitute the latter with pinot grigio, or both with prosecco, depending on your preference. Rich in vitamin C, grapes and white peaches add natural sweetness, and you can extend the sangria’s summery flavor into autumn by using frozen fruit. Daly points out that because produce is frozen shortly after harvest at peak ripeness, all of the nutrients get locked in—meaning fruits (and vegetables) can still be healthy and convenient, even when not in season.
When served in a glass pitcher, this sangria is perfect for gatherings and a wonderful way to enjoy a summer evening with friends.Summer White Peach Sangria Recipe
2 large white peaches, peeled and cut into thin wedges
1 cup halved seedless green grapes
1 cup halved seedless red grapes
2 cups chilled cantaloupe melon balls
1 (750 ml) bottle moscato
1/2 cup peach nectar
1/4 cup fresh lemon juice (2 lemons)
1/4 cup brandy
1 (12 oz.) can chilled peach-and-pear sparkling water
Place peaches, grapes and cantaloupe in a large pitcher or punch bowl. Add moscato, peach nectar, lemon juice and brandy, and stir gently. Chill for 4 hours. Add sparkling water and serve cold with plenty of fruit in each glass.
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– by Marina Kay