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    First off this is a white wine sangria, it's not necessary to make it with white peaches...any kind will do.  Secondly, I'm not really a white wine fan, but that doesn't seem to matter to me when it comes to sangria and this recipe is my personal white sangria favorite.  
      The folks at our first Communal Pantry "Mama Bakes" food swap finished off the whole pitcher of this very drinkable peachy concoction in half an hour...a good sign.  Even better, Mr. H sampled this sangria and gave it high marks.  He's not a big fan of fruity drinks but he had two glasses of this beverage and said he'd make and serve it at his house.

      Cheers! XO Martha
      

Tips: I like to make sangria at least one day ahead of time, so the flavors can meld.  For this recipe I wait to put half the frozen peaches in until right before I serve.  They add flavor and can eliminate the need for ice cubes.  Note that everyone will want a spoon to eat the peaches when all the booze are slurped up!  My best sangria trick (for any kind of sangria) is adding 1/2 cup of extra ginger ale right before serving to give it a little fizz.
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                 Recipe:
1 bottle white wine (any kind, I used a cheap bottle of sauvignon blanc)
I can of ginger ale 
3/4 cup peach schnapps
1/4 cup sugar
16 oz. bag of frozen sliced peaches

Combine all the ingredients, reserving 1/2 of the bag of peaches right before serving. Let it "rest" in the fridge overnight. 

This sangria is so pretty, I suggest serving it in a clear pitcher or punch bowl.

 
 
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 This sangria might not be as fancy as the "sooo sexy" berry version from the cookbook, Freshalicious, but it is easy and delicious and pretty cheap too!

Here's how Martha
makes sangria:

I bottle of cheap red (or white) wine (I'm talking less than $5)
I can of ginger ale (more if needed, i.e. if the wine is very heavy)
I can of Orange Juice
1-3 Tablespoons of sugar
citrus fruit and/or apples


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I like to use a big igloo insulated drink container with a spigot.  I pour the whole bottle of wine into the container and I only add sugar if the wine isn't very sweet. Add the can of ginger ale, then use the empty can to measure the same portion of orange juice (other juices can be used, but it's my preference and I really prefer citrus juice because of the high acidity.) Add cut up fruit.  I usually put one each of an orange, lemon, lime sliced into rounds and with the rind on.  If I put in an apple I chop it coarsely.  

Serve over ice, garnish with a fresh lime or orange wedge.  Always serve using a ladle so you can scoop the "good stuff" off the bottom.  If you make it ahead you may want to reserve some of the soda for right ahead of time if you like your sangria a little bubbly.  You can also add more soda if the wine was very heavy ad needs some lightening up.  It's all about what tastes good to you.

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peering into the igloo container
The only down side to the sangria is that my children identify the big drink containers with booze.  Whenever I bring my big jug to one of their games or some school event, they ask me why I brought sangria (or vodka and tonics).  I have been known to "tailgate" at my children's sporting events, but I assure you that I've never served sangria to any children, though I hear Kiwi children like a nip of sangria...such sweet juice!

                  Cheeres!  XO  Martha