Peach Sangria Blanco

Cocktail

20 min. plus chilling

16 Serving

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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.

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