Peach-berry sangria recipe

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Beverage dispensers are brilliant. They provide a sculptural but functional focal point for a hydration station. They let guests help themselves, which in turn leaves the party host with one less thing to worry about. And they clearly show off the beauty of the drink within in this case, a golden sangria with an effervescent Moscato wine to bring out the fruits’ rich depth of flavor. Peach nectar from concentrate can be found in the Latino food section of a supermarket.

  • Yield: 6 to 8 Servings


  • Two 1-liter bottles peach-flavored or plain seltzer water or club soda
  • One 750-milliliter bottle good-quality Moscato or Riesling
  • Two 11.3-ounce cans peach nectar from concentrate
  • 8 ripe peaches, sliced
  • 4 cups fresh raspberries
  • 8 cups ice
How to Make It
  1. In a gallon-size pitcher, combine the seltzer, Moscato, and peach nectar. Cover and refrigerate for 4 hours to let the flavors coalesce.
  2. Add about 3 cups of the peach slices and 3 cups of the raspberries (or all the fruit if not garnishing) to a beverage dispenser at least 2 gallons in size. (You also could use two 1-gallon-size pitchers.) Slowly pour the chilled wine-nectar mixture on top of the fruit, stirring gently with a long-handled wooden spoon in order to not damage the delicate fruit. Add the ice to fill the beverage dispenser. (If using pitchers, keep them cold.)
  3. Thread the reserved peach slices and raspberries onto small wooden skewers for garnish, if desired.
  4. Pour the sangria into cocktail glasses filled with ice and garnish with the skewers just before serving.

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