Summer Sangria with White Peaches and Ginger
Don't let the simplicity of this recipe fool you!
Combine all ingredients in a large pitcher. Stir until the sugar dissolves. Cover and refrigerate at least 4 hours or up to one day.
Pour the sangria into glasses, being sure to include some of the peaches and blueberries.
Serve with a spoon to eat the fruit.
1 bottle (750 ml) fruity white wine, Riesling or a Gewurztraminer
2 white peaches, peeled, thinly sliced
1 cup blueberries
10 thin slices fresh ginger
1 cup peach nectar
1/3 cup Triple Sec
1/4 cup sugar
2 whole cloves
1 cinnamon stick