Spanish White Sangria with Peaches, Grapes and Sparkling Citrus

In a large pitcher, stir together the white wine, peach schnapps, and sugar until the sugar fully dissolves.

Serves 6

Ingredients

• 1 bottle (750 ml) dry white wine, chilled
• 1/4 cup peach schnapps or brandy
• 3 tablespoons sugar
• 2 ripe peaches, sliced
• 1 cup green grapes, halved
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1 cup sparkling water or lemon-lime soda, chilled
• Fresh mint sprigs, for garnish
• Plenty of ice

Instructions

1. In a large pitcher, stir together the white wine, peach schnapps, and sugar until the sugar fully dissolves.
2. Add the sliced peaches, halved grapes, and orange and lemon slices, pressing the fruit gently to release a little juice.
3. Cover and refrigerate for at least 2 hours, or ideally overnight, so the fruit macerates and the flavors meld.
4. When ready to serve, taste and adjust the sweetness with a little more sugar if needed.
5. Fill tall glasses with plenty of ice to keep everything frosty in the summer heat.
6. Stir the sparkling water or soda into the pitcher just before pouring to preserve the fizz.
7. Pour the sangria over the ice, spooning some of the wine-soaked fruit into each glass.
8. Garnish with a sprig of fresh mint and serve well chilled.
9. Sangria blanca is the sunlit cousin of Spain's classic red sangria, lighter and more floral, poured in seaside chiringuitos all along the Mediterranean coast in high summer. Built ahead and finished with a splash of fizz, it is as much about the wine-soaked fruit at the bottom of the glass as the drink itself, embodying the unhurried, shared spirit of a long Spanish afternoon.

Nutrition (estimated, per serving)

• Calories: 180 kcal
• Protein: 1g
• Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 16g
• Sodium: 10mg