Mango-Peach Sangria

Mango-Peach Sangria Recipe
Photo: © Quentin Bacon
John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier—it has a nice balance of fruit and acidity," he says.

Yield:

4

Recipe from


Ingredients

1/3 cup sugar
1/3 cup water
1 cup Grand Marnier
1 Viognier
1 mango, chopped
2 peaches, cut into thin wedges
1/4 cup mint

Preparation

In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.

Note:

John Besh,

July 2009
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