Mango-Peach Sangria

"John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. “Use Viognier—it has a nice balance of fruit and acidity,” he says." Recipe from Food & Wine Magazine and is touted as the "perfect sangria".

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold.
  • Stir in the Grand Marnier, Viognier, mango, peaches and mint.
  • Serve over ice.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@januarybride
Contributor
@januarybride
Contributor
""John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. “Use Viognier—it has a nice balance of fruit and acidity,” he says." Recipe from Food & Wine Magazine and is touted as the "perfect sangria"."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. januarybride
    "John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. “Use Viognier—it has a nice balance of fruit and acidity,” he says." Recipe from Food & Wine Magazine and is touted as the "perfect sangria".
Advertisement