Mango-Peach Sangria

Contributed by John Besh

ACTIVE:

TOTAL TIME: 30 MIN

SERVINGS: 4

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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

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Recipe: Mango-Peach Sangria

MAKE-AHEAD

Ingredients

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

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.

From What Chefs Know Best: 20 Lessons from the Pros, The Best Sangria Recipes
Published July 2009

Mango-Peach Sangria

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Recipe: Mango-Peach Sangria

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