White Sangria

White sangria is the ideal midday refreshment. Make Chef Ryan Scott's foolproof version the night before so that the flavors soak into the fruit. Tailor it with a simple selection of winter citrus or summer white and yellow peaches, so that every glass makes a fresh, seasonal statement. Again, value wines are perfectly acceptable mixers.

Serves 6


  • 2 ripe peaches, pitted and sliced
  • 1 cup seedless reds grapes, halved
  • 1 cup seedless green grapes, halved
  • 2 lemon slices
  • 2 ounces peach brandy
  • 1 ounce Italian limoncello or other lemon liqueur
  • 1 tablespoon sugar
  • 1 bottle of chilled chardonnay or sparkling wine
  • 12 ounces club soda
  • about 3 cups ice cubes (optional)


  • In a large half-gallon glass pitcher, combine the peach, grape and lemon slices. Add the peach brandy, limoncello and sugar, stirring until the sugar has dissolved. Pour in the white wine, stirring gently. Refrigerate overnight, or at least two hours in advance. When ready to serve, add the club soda and stir gently with a long-handled spoon. Fill highballs with ice cubes and slowly pour sangria and fruit slices into the glasses.