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Mango-Peach Sangria
© Quentin Bacon

Mango-Peach Sangria


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.

Plus: 20 Lessons from Chefs

  1. 1/4 cup mint
  2. 1 cup Grand Marnier
  3. 2 peaches, cut into thin wedges
  4. 1 bottle Viognier
  5. 1/3 cup water
  6. 1 mango, chopped
  7. 1/3 cup sugar
  1. 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.
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