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Peach Sangria




Source of Recipe


food network






Recipe Introduction


With peaches at their prime from May through October, summer is the perfect time to try them in all variations. This light sangria is flavored with fresh peaches and lemon verbena, and brought together with crisply sweet German Riesling. This is the thing to serve when white wine just won't cut it.





List of Ingredients



• 3 ripe peaches (about 1 pound), halved and pitted
  
• 1 bottle young Riesling (750ml or 3 1/3 cups)
  
• 10 leaves lemon verbena, lemon balm, or mint, loosely torn
  






Instructions



1. With a box grater, grate 2 of the peach halves into a pitcher, discard the skins. Finely dice the remaining peaches, add them to the pitcher along with the wine and herbs. Cover and refrigerate until chilled, at least 2 hours. Serve.
   






Final Comments


Yield: 8 servings