White Sangria With Peaches and Raspberries 6.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Aug 7, 2019

This refreshing, light sangria is made for summer entertaining. Seasonal fruit and white wine combine for the ultimate quencher on a hot day.

Superfine sugar will dissolve easier. If you have only granulated, make your own superfine by grinding a few more tablespoons than the recipe calls for in the food processor. Or you can combine the granulated sugar with the brandy (it should almost completely dissolve) before adding it to the pitcher, so that it doesn't immediately sink to the bottom as you mix all the ingredients together.

Make Ahead: The peaches and raspberries need to macerate in the sugar at room temperature for 1 hour.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 2 ripe peaches, pitted and coarsely chopped, plus more for optional garnish
  • 1 cup raspberries, plus more for optional garnish
  • 3 tablespoons superfine sugar, plus more for sprinkling (see headnote)
  • One 750-milliliter bottle dry white wine, chilled
  • 1/2 cup brandy (may substitute peach liqueur)
  • 1 handful fresh mint leaves (optional)
  • 1 lemon, sliced into thin rounds
  • Sparkling water, for serving

Directions

Add the peaches and raspberries to a large pitcher, sprinkle lightly with sugar and stir. Let the fruit begin to break down (macerate) on the counter for 1 hour.

Add in the wine, brandy, 3 tablespoons sugar, mint leaves, if using, and lemon rounds; gently stir to combine.

Fill glasses with ice and evenly divide the sangria. Add a splash of sparkling water. If desired, place fruit on long skewers as a garnish.

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Recipe Source

Adapted from Sonja and Alex Overhiser at ACoupleCooks.com.

Tested by Becky Krystal.

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