White Peach Sangria

pear crostini


  • 4 cups assorted summer fruits (mangos, pineapple, cantaloupe, apricots, strawberries, peaches, etc)
  • 1/2 cup fresh basil or mint leaves
  • 1 cup Bella Oliva White Peach Balsamic Vinegar
  • 1 bottle crisp white wine (Sauvignon Blanc or Pinot Grigio)
  • 3 Tablespoons fresh lemon juice from 1 lemon (optional)
  • Ice


In a large bowl or pitcher, combine fruit, basil or mint, and Peach Balsamic. Mash gently with the back of a wooden spoon until basil or mint is bruised and fruit releases juices. Add wine and lemon juice and stir to combine. Refrigerate 1 hour (or up to 1 day). To serve, fill glasses with ice and top with Sangria.

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