White Sangria with Nectarines and Raspberries

I know many claim that summer is over after Labor Day and once school has started, but that simply isn't true. Summer doesn't technically come to a close until 10:29 PM on September 22nd. So hold off on the PSLs and heavy wool sweaters people, we still have a couple of weeks of this glorious season left. Instead of succumbing to summer's demise, I am making the most of it by defiantly wearing white and savoring the lighter side of the wine spectrum.

I believe if the sun is still warm, the drinks should still be cold. So, I came up with a late summer sangria that not only resembles a brilliant sunset, but I swear you can taste the last moments of sun shining through in every sip. The sweet nectarines, tart berries and sour lemon bring a seasonal burst of flavor to the crisp white wine. I added St. Germain to impart a seasonal, floral essence to the zesty fruit flavors. Then, I topped the mix with a bubbly float of spicy ginger ale to add a kick at the end.

The result is a delightfully citrusy and refreshing sipper that will quench your thirst for summer and sunshine well into September. The only problem is, I am not sure I can hold out until next summer to enjoy this white sangria with nectarines and raspberries again!

Recipe

White Sangria with Nectarines and Raspberries

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• Author: Baking The Goods

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Description

White sangria with nectarines, raspberries, lemons, St. Germain and ginger ale is a delightfully citrusy and refreshing sipper that will quench your thirst for summer and sunshine.

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Ingredients

Units USM

• crisp (dry and inexpensive white wine - 1 bottle)
• St. Germain - ¼ cup
• nectarines - 4
• lemons - 2
• raspberries - 1 cup
• ginger ale - 1 (12 oz bottle)

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Instructions

1. Begin by cutting the nectarines into ½ inch wedges. Slice one of the lemons into wheels. Place the nectarine wedges, lemon wheels, and raspberries into a pitcher. Squeeze the juice of the other lemon into the pitcher as well.
2. Pour the St. Germain and the entire bottle of white wine into the pitcher onto the fruit. Refrigerate the sangria for at least 4 hours to let the fruit soak up the alcohol.
3. To serve, fill a wine glass ¾ full (including some of the drunken fruit) then top with a float of ginger ale. Slowly sip as the summer sun slips beneath the horizon.