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White peach-Riesling sangria

Time 20 minutes
Yields Serves 6
White peach-Riesling sangria
(Don Kelson / Los Angeles Times)
1

In a large pitcher, combine the Riesling, cranberry-peach drink, peach nectar, lemon juice, simple syrup, vanilla bean, lemons, oranges, peaches and raspberries and stir gently. Refrigerate several hours, but preferably 2 to 3 days, to allow the flavors to develop.

2

To serve, pour the sangria into a high-ball or margarita glass filled with ice. If desired, float the top of the glass with a little club soda and garnish with a mint sprig. Serve immediately.

Adapted from wine director/sommelier Holly Smith at Eno, Ritz-Carlton, Laguna Niguel. The sangria will keep refrigerated for 1 week. To make a simple syrup, mix equal parts sugar and water over low heat in a small saucepan until the sugar melts. Poolside at the hotel, the sangria is served with fruit ice cubes -- place a berry or small piece of peach in each compartment of an ice cube tray, then fill with water and freeze.

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