White Sangria

White Sangria

3 white nectarines (or white peaches), thinly sliced

1½ pints raspberries

1 lemon, zested and juiced

¼ cup nectarine juice*

½ cup orange-flavored liqueur (such as Cointreau)

1½ bottles white wine (such as dry Riesling), chilled

Prepare the fruit: On a baking sheet, spread the peaches and raspberries in an even layer. Place the sheet in the freezer for at least 45 minutes, or until the fruit is frozen solid.

Make the sangria: Place the frozen fruit in a large pitcher. Add the lemon zest, lemon juice, peach juice, orange liqueur and wine, and stir to combine. Pour into glasses and serve.

*Nectarine Juice:

6 ripe medium white nectarines (or white peaches), thinly sliced

2 cups cold water

1 tbsp lemon juice, (or lime)

1 – 2 tbsp. granulated sugar, optional

Place half of the nectarine slices into a blender or food processor with 1 cup of cold water, and blend until smooth.

Add the remaining slices, and continue to blend, adding the remaining 1 cup of cold water, and the sugar (optional) and the lemon juice, until smooth, and the desired consistency is reached. (The addition of lemon helps the juice to maintain it’s color.)

If there are large pieces of peach still remaining, pour the juice through a strainer to remove them, if desired.

Makes about 5 cups of peach juice.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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