TEXAS PEACH SANGRIA
pictured on page 69. start to finish 20 minutes
2 750- ml bottles Chardonnay or other
dry white wine*
2 cups peach nectar
1 cup peach schnapps
1 cup peach vodka
2 cups ginger ale
8 cups fresh fruit, such as sliced
peaches or plums, seedless green
grapes, and/or raspberries
1. In a large pitcher combine wine, peach nectar, schnapps, and vodka; chill. To serve, add ginger ale and fruit. Makes 5 quarts. Makes 16 servings.
* tip For a more sparkling version, omit the Chardonnay and ginger ale. Add two 750- ml bottles Prosecco or Champagne after chilling the peach nectar mixture. For a nonalcoholic version, omit the Chardonnay, schnapps, and vodka. Use two 750- ml bottles sparkling apple juice, increase the peach nectar to 3 cups and increase the ginger ale to 3 cups. note To keep sangria cold, freeze fruit in a single layer on sheet pans, covered, 2 to 3 hours, before adding to the sangria. per serving 211 cal, 0 g fat, 0 mg chol, 9 mg sodium, 22 g carb, 2 g fiber, 19 g sugars, 1 g pro.