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White Sangria with Summer Fruits
Ingredients
- Ice cubes as needed
- 4 cups dry white wine
- 1/4 cup amaretto liqueur or apricot or peach
- brandy
- 2 tablespoons sugar
- 1 ripe peach, pitted and sliced
- 1 ripe nectarine, pitted and sliced
- 1 ripe apricot, pitted and sliced
- 1 cup pitted and sliced cherries
Choose the ripest fruits you can find. If desired, top each glass off with sparkling wine or soda water to create a refreshing beverage that is just right for a hot summer day.
Cointreau is a well-known liqueur from western France, where it was first made more than a century and a half ago in the city of Angers. Colorless and with a strong, pleasing aroma, it has an exotic flavor that is a marriage of sweet orange peels from Spain and bitter orange peels from the Caribbean island of Curaçao. Although similar to triple sec, Cointreau is drier.
Recipe courtesy of Williams-Sonoma
Preparation
- Fill a large pitcher two-thirds full with ice cubes. Add the wine, liqueur and sugar and stir until the sugar is dissolved.
- Add the peach, nectarine, apricot and cherries and stir to mix.
- Pour into chilled ice-filled glasses and serve immediately.