Lunch: Mango-Peach Sangria
Recipe by John Besh John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier — it has a nice balance of fruit and acidity," he says.
Ingredients
1/3 c. sugar
1/3 c. water
1 c. Grand Marnier
1 bottle Viognier
1 mango
2 peaches
1/4 c. mint
Instructions
In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches, and mint and serve over ice.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
