Gina: This light-colored sangria, made with white wine, is as beautiful as it is refreshing and delicious. You can make and serve this drink immediately, but it’s even better if you can prepare it in advance, so the fruit flavors have a chance to permeate the wine.
Recipe information
Yield
serves 6 to 8
Ingredients
2 bottles dry white wine (such as Pinot Grigio or sauvignon blanc), chilled
1/2 cup brandy
1 cup pineapple juice
1/2 cup superfine sugar
4 peaches, pitted and sliced
2 red or black plums, pitted and sliced
2 cups green grapes, halved
1 lemon, sliced into rounds
Preparation
Combine the wine, brandy, pineapple juice, sugar, peaches, plums, grapes, and lemon slices in a large pitcher, and stir until the sugar is dissolved. Add ice cubes to fill and serve immediately, or refrigerate for up to 1 day in advance and add ice cubes before serving.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
