Glancy Family Cookbook

Marcia's White Peach Sangria

Yields about 6 servings

3 very ripe white peaches, peeled, pitted, and sliced

1 large juice orange, such as Valencia, washed

1 large lemon, washed

1/4 cup sugar

1/4 cup triple sec

1/4 cup peach liqueur

1 750-ml bottle Pinot Grigio or Sauvignon Blanc (or other inexpensive, light-bodied white wine)

Smash or purée the peaches, leaving some small chunks. Juice half the orange, and slice the other orange half and the lemon, removing seeds.

Place the orange and lemon slices in a pitcher. Add sugar.

Mash gently with a wooden spoon, just enough to release juices and dissolve the sugar.

Add the peach purée, orange juice, triple sec, liqueur, and wine.

Stir well, and refrigerate at least 4, and up to 8, hours before serving.