White Peach Sangria

Photography by Tom McCorkle, Styling by Limonata Creative

The time is now for a chilled pitcher of this delectable drink

White Peach Sangria
Recipe adapted from Boy Meets Grill by Bobby Flay

1 bottle dry white wine
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup*
3 ounces white peach purée (peel peaches, remove pit and purée in a blender or food processor with ⅛ cup water)
Fresh white peaches, yellow peaches and nectarines

To make simple syrup: Take equal parts sugar and water and stir together in a small saucepan. Bring to a boil for 2 minutes, then let cool. Put extra syrup in a jar and keep chilled; it can be kept for a month.

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.