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White peach-Riesling sangria

White peach-Riesling sangria
Don Kelsen / Los Angeles Times

Under the olive tree on the patio at Dominick's, the Italian spot on Beverly Boulevard. Poolside at the Ritz-Carlton Laguna Niguel. Behind the bottles and jars of elixirs and house-made bitters at the bar at Fraiche in Culver City. Sangria, ... Read more

Total time: About 20 minutes, plus fermenting time | Serves 6
  • 750ml. bottle dry Riesling
  • 1 1/2 cups white cranberry-peach drink
  • 1/2 cup peach nectar
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons simple syrup
  • 1/2 vanilla bean, split lengthwise
  • 2 lemons, cut in 1/2 -inch slices
  • 2 oranges, cut in 1/2 -inch slices
  • 2 ripe white peaches, cut into wedges
  • 10 fresh raspberries
  • Club soda, if desired
  • Fresh mint sprigs, if desired

Step 1In 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.

Step 2To 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.

Note: 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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