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.

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  • Total Time:
  • Servings: 4

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

How to make this recipe

  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.

Contributed By Photo © Quentin Bacon Published July 2009

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