White sangria with peaches and raspberries

Tom McCorkle

Prepare this at least an hour ahead of serving so the fruit has plenty of time to break down with the sugar.

Ingredients

1 cup	Raspberries, plus more for optional garnish (Main)
2	Ripe peaches, pitted and coarsely chopped, plus more for optional garnish (Main)
1 bottle	Dry white wine, chilled (Main)
3 Tbsp	Caster sugar, plsu more for sprinkling
½ cup	Brandy
1 handful	Fresh mint
1	Lemon, sliced into thin rounds
500 ml	Sparkling water, for serving

Directions

1. Add the peaches and raspberries to a large jug, sprinkle lightly with sugar and stir. Let the fruit begin to break down (macerate) on the counter for 1 hour.
2. Add the wine, brandy, the 3 tablespoons sugar, mint leaves and lemon rounds; gently stir to combine.
3. Fill glasses with ice and evenly divide the sangria. Add a splash of sparkling water. If desired, place fruit on long skewers as a garnish.