Yield: 2 cups
Prep Time: 10 minutes
- 1/2 cup Ripe Peach White Balsamic Vinegar
- 1/2 cup peach nectar, chilled
- 1 cup dry white wine (pinot grigio)
- 1 cup seltzer
- 2 lime and 2 lemon slices
- 2 peaches, sliced
- Cut peaches in chunks, freeze for serving.
- Combine first four ingredients in a pitcher.
- Garnish with fruit slices.
- Refrigerate sangria until well chilled, at least 2 hours, or overnight. Serve over ice.