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xo emily

an evening on the porch

White Sangria  (adapted from a Martha Stewart recipe)

1/4 cup brandy
1/4 cup Cointreau (I used Triple Sec because that is what we had)
1/4 cup super fine sugar
2 firm white peaches thinly sliced
1 green apple thinly sliced
1 bottle of well chilled Pinot Grigio or Sauvignon Blanc (I used Pinot)
12 oz (or more) seltzer
ice cubes for serving

Pour brandy and 1/4 C sugar at the bottom of pitcher.  Stir, and let stand for 5 minutes; stir again to dissolve sugar.  Pour in cointreau, the bottle of wine, and stir.  Mix in the fruit and stir some more.  When you are ready to serve, mix the seltzer in, and pour each cup over ice.  Be sure to keep a spoon in the pitcher, for easy fruit transfer.