The Wifey Recipe

Slice peaches and prep grapes

Wash the white peaches and grapes. Pit and thinly slice peaches (about 1/4-inch thick). Halve the grapes. Place peaches and grapes in a medium bowl and refrigerate while you make the sangria base so the fruit stays cold and slightly firm.

Lightly bruise mint leaves by clapping them between your palms or gently muddling once in the bottom of the serving pitcher to release aroma (do not pulverize). Reserve a few whole leaves for garnish.

In a 1-quart (or larger) pitcher, combine 1.5 cups dry white wine, 1/4 cup peach schnapps, 1/2 cup white peach purée, 2 tablespoons simple syrup, and 1 tablespoon fresh lemon juice.

Whisk or stir vigorously until the purée and syrup are fully incorporated. Taste and adjust sweetness by adding up to 1 additional tablespoon simple syrup if needed, or more lemon juice for brightness.

Add the prepared sliced peaches, halved grapes, and lightly-bruised mint to the pitcher with the sangria base. Stir gently to distribute fruit and mint.

Cover the pitcher and refrigerate at least 1 hour, preferably 2–4 hours. This macerates the fruit and deepens the peach flavor. Sangria can be kept refrigerated up to 24 hours (add soda just before serving).

When ready to serve, add 1 cup chilled club soda (or sparkling water) to the pitcher and stir gently to combine. Fill 4 wine glasses with ice (about 1/2 cup ice per glass).

Divide sangria and fruit evenly among the glasses. Garnish each glass with a reserved mint leaf and a lemon slice or twist on the rim.

Optional: For a slightly stronger, boozier pour, float an extra 1/2 ounce peach schnapps per glass or substitute part of the club soda with prosecco.