Peach Moscato Sangria with Raspberries and Mint

Peach Moscato sangria takes 10 minutes to make and 60 minutes to chill in the pitcher with additional fruits before serving․ I serve Peach Moscato sangria to guests in the summer who want a cold drink without having to pass food and drink dishes․ Peaches and raspberries give the pale wine a tart‚ sweet taste․

I leave the peels on the peaches and cut them into uniform 1/2-inch wedges․ I add lemon juice to the sliced peaches and let them sit for 5 minutes before adding them to the pitcher․ The peels help prevent the peach slices from breaking up in the glass․ Fresh whole berries and a long spoon work best for stirring; other stirring techniques can make the mixture cloudy․

For serving‚ I use large‚ cracked ice cubes and half-full clear glasses․ I surround the ice cubes in the glasses with fruit and add a sprig of mint to each glass․ Add liquid almost to the top of the glasses and serve once condensation appears․ This recipe pairs well with Jalapeno Slaw‚ Grilled Shrimp Bowls‚ Italian Bruschetta‚ and Peach Crumble Bars․

The wine should stay light in color․ I don't mash or otherwise disturb the raspberries․ Pebble-size ice cubes will water down the wine quickly․ Large‚ clear ice cubes will take longer to melt․