White Peach-Blackberry Sangria Recipe - Jill Zimorksi

• 2 peaches
• 1 pint blackberries
• 2 tablespoons sugar
• 1 bottle Garnacha Blanca (or other dry white wine), chilled
• 3⁄4 ounce St-Germain elderflower liqueur
• Ice

• Mint sprigs, for garnish (optional)

1. Pit and slice the peaches, then halve each slice to yield about half a cup of large chunks. Put the peaches in a bowl and sprinkle them with the sugar. Let the fruit macerate for at least 1 hour, or up to 3 hours.
2. Add the macerated peaches with their juices, and the blackberries, to a carafe. Pour in the wine and stir in the St-Germain. Serve immediately over ice and garnish with mint sprigs.