Cousin Johnnie’s White Sangria Is A Refreshing Summer Sipper
Orange liqueur and brandy add a citrusy kick to this summertime refresher courtesy of Paula Deen
Peaches—the classic fruit of the South—really shine in Paula Deen’s recipe for her Cousin Johnnie’s White Sangria. The celebrity chef’s cousin’s take on the Spanish classic swaps in dry white wine for red and peaches for oranges and apples plus a delicious kiss of orange liqueur such as Grand Marnier, Cointreau or triple sec. And if you’ve got extra orange liqueur, try our delicious Orange Rosé Sangria or brush the liqueur over pound cake while still warm. To guarantee extra flavor in Johnnie’s satisfying concoction, make sure your peaches are ripe: Choose fruit that has clear, unblemished skin and gently gives when pressed lightly near the stem end. Let fruit ripen on the countertop for at most 2 days before using.
Total Time
Prep Time
Ingredients
- 1 (750 ml.) btle. dry white wine, such as Pinot Grigio
- 3/4 cup orange liqueur
- 3/4 cup brandy
- 1 Tbs. sugar
- 3/4 lb. unpeeled, pitted, sliced or cubed peaches (white or yellow; about 2 cups)
- 1 L. btle. ginger ale, chilled
Instructions
PrintIn 2-qt. pitcher, combine wine, liqueur, brandy and sugar; stir until sugar dissolves. Add peaches; cover and chill 1 hr.
Spoon peaches into bottom of glasses. Pour chilled wine mixture over peaches; top each serving with 1/4 cup ginger ale. If desired, insert straws. Serve immediately.
Note: This drink packs a punch, Paula says. For a less alcoholic version: Combine 1/2 (750 ml.) bottle white wine with 1/4 cup orange liqueur, 1/4 cup brandy and 1 Tbs. sugar. Add peaches; cover and chill 1 hr. Assemble servings as directed. Top off with 11/2 liters chilled ginger ale.
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