My F&W
quick save (...)
Mango-Peach Sangria
© Quentin Bacon

Mango-Peach Sangria

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • MAKE-AHEAD

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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.