TEXAS PEACH SAN­GRIA

Better Homes & Gardens - Best of Summer Recipes - - Red, White & Peachy -

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.

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