White Sangria with Peaches and Raspberries

Active: 10 minutes | Total: 1 hour 10 minutes 6 servings

This refreshing, light sangria is made for summer entertaining. Seasonal fruit and white wine combine for the ultimate quencher on a hot day.

Superfine sugar will dissolve easier. If you have only granulated, make your own superfine by grinding a few more tablespoons than the recipe calls for in the food processor. Or you can combine the granulated sugar with the brandy (it should almost completely dissolve) before adding it to the pitcher, so that it doesn't immediately sink to the bottom as you mix all the ingredients together.

Make ahead: The peaches and raspberries need to macerate in the sugar at room temperature for 1 hour. 2 ripe peaches, pitted and coarsely chopped, plus more for optional garnish

1 cup raspberries, plus more for optional garnish

3 tablespoons superfine sugar, plus

more for sprinkling

One 750-milliliter bottle dry white

wine, chilled

½ cup brandy (may substitute

peach liqueur)

1 handful fresh mint leaves

(optional)

1 lemon, sliced into thin rounds Sparkling water, for serving Add the peaches and raspberries to a large pitcher, sprinkle lightly with sugar and stir. Let the fruit begin to break down (macerate) on the counter for 1 hour.

Add the wine, brandy, the 3 tablespoons sugar, mint leaves, if using, and lemon rounds; gently stir to combine.

Fill glasses with ice and evenly divide the sangria. Add a splash of sparkling water. If desired, place fruit on long skewers as a garnish.

Nutrition | Calories: 200; Total Fat: 0 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 5 mg; Carbohydrates: 14 g; Dietary Fiber: 2 g; Sugars: 12 g; Protein: 0g.