INGREDIENTS

1 bottle (750ml) dry white wine
1–2 ripe white peaches, thinly sliced
1/2 cup peach liqueur
1/4 cup brandy (optional for a little kick)
1–2 tablespoons sugar (to taste)
1 cup sparkling water or prosecco
A handful of fresh mint leaves

Optional: a few raspberries, blueberries, or thin lemon slices for colour

METHOD

Wash and thinly slice the peaches. Leave the skin on for colour.
Add to a large pitcher along with a few mint leaves and any extra berries or lemon slices if using.
Pour in the white wine, peach liqueur, and brandy (if using).
Stir gently to combine and dissolve any sugar if added.
Cover and refrigerate for at least 1–2 hours so the flavours can infuse.
Just before serving, add sparkling water or prosecco for a fizzy lift Fill glasses with ice, pour over the sangria with some fruit in each glass, and garnish with a sprig of mint.