Thursday, May 22

White Sangria with Cointreau

1 bottle (750 ml) crisp white wine (I like a fume blanc)

2 peaches, cut into eighths

1 orange, thinly sliced into rounds

2 limes, thinly sliced into rounds

1 c. mango, pineapple or papaya juice (fresh is best)

1/2 c. Cointreau

Combine the wine, peaches, slices of orange, and slices of one lime in a large pitcher, and refrigerate for an hour or two. When ready to serve, add the fruit juice and Cointreau to the wine and fruit mixture, and pour into a fresh pitcher full of ice.

To serve, pour into glasses filled with ice cubes and garnish with the reserved lime slices. Serves about four.