We made the white version of this Sangria. It was easy, good and had a pretty presentation. I didn't use orange liquor instead I substituted triple sec. Made it not quite so powerful.
Peach nectar is a sweet, intensely flavored drink that's usually sold on the international food aisle, with the fruit juices, or with the cocktail mixes.
More From Southern Living
Stand: 10 Minutes
Chill: 4 Hours
- 1/4 cup sugar
- 2 (750-milliliter) bottles dry red wine
- 1/2 cup orange juice
- 1/2 cup peach nectar*
- 1/4 cup orange liqueur
- 2 to 3 cups club soda, chilled
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- 1 orange, thinly sliced
- 1 Granny Smith apple, thinly sliced
- 1. Bring sugar and 1 1/4 cups water to a boil in a saucepan over medium-high heat, stirring occasionally, until sugar is dissolved. Remove from heat, and let stand 10 minutes.
- 2. Combine sugar mixture, red wine, and next 3 ingredients in a large container; cover and chill 4 hours. Stir in club soda and next 4 ingredients just before serving. Serve over ice, if desired.
- *1/2 cup orange juice may be substituted.
- Note: For testing purposes only, we used Columbia Crest Two Vines Merlot for dry red wine and Grand Marnier for orange liqueur.
- Sangría Blanco: Omit orange juice and peach nectar. Substitute dry white wine for red wine, lemon-lime soft drink for club soda, and 1 pt. fresh strawberries for 1 Granny Smith apple. Increase orange liqueur to 1 cup, 1 lemon to 2, 1 lime to 2, and 1 orange to 2. Prepare recipe as directed, stirring in 3/4 cup loosely packed fresh mint leaves with wine in Step 2.
Only you will be able to view, print, and edit this note.Add Note