Peach Sangria Blanco

20 min. plus chilling
16 Serving
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  • 3 small lemons
  • 1 lime
  • 1 bottle (1.5 L.) or 2 bottles (750 mL. ea.) white wine (such as Riesling or Muscat)
  • 1½ cups peach nectar
  • ½ cup orange flavored liqueur such as Triple Sec or Cointreau
  • ½ cup granulated sugar
  • 3 large peaches (1 lb.), pitted and thinly sliced (about 2½ cups)
  • ½ medium honeydew melon, peeled and cut into 1-inch pieces (about 4 cups)
  • 1 bottle (1 L.) ginger ale, chilled


Thinly slice 2 lemons. Squeeze juice from lime into large pitcher. Add wine, nectar, liqueur, and sugar; stir until sugar dissolves. Add peaches, honeydew and lemon slices.

Refrigerate at least 4 hours or up to overnight. To serve, transfer wine mixture to punch bowl; stir in ginger ale. Thinly slice remaining lemon and add to punch bowl for garnish.

Chef Tip: Chilling the wine thoroughly before using will help keep the ice from melting too quickly and diluting the sangria.

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