Peach Sangria Blanco
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Peach Sangria Blanco

Prep: 20 minutes plus chilling
Serves: 16

3 small lemons
1 lime
1 bottle (1.5 liters) or 2 bottles (750 ml each) white wine (such as Riesling or Muscat)
1-1/2 cups peach nectar
1/2 cup orange-flavored liqueur such as triple sec or Cointreau
1/2 cup granulated sugar
3 large peaches (1 pound), pitted and thinly sliced (about 2-1/2 cups)
1/2 medium honeydew melon, peeled and cut into 1-inch pieces (about 4 cups)
1 bottle (1 liter) ginger ale, chilled

1.Thinly slice 2 lemons. Into large pitcher, squeeze juice from lime. Add wine, nectar, liqueur and sugar; stir until sugar dissolves. Add peaches, honeydew and lemon slices.

2.Refrigerate at least 4 hours or up to overnight. To serve, transfer wine mixture to punch bowl; stir in ginger ale. Thinly slice remaining lemon and add to punch bowl for garnish. Makes about 12 cups.

Chef Tip:
Chilling the wine thoroughly before using will help keep the ice from melting too quickly and diluting the sangria.