Peach Sangria Blanco

Cocktail
20 min. plus chilling
16 Serving
Print this page Shop the Recipe

Ingredients:

  • 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

Directions:

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.

DISCLAIMER:
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.