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Peach Mango Sangria

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"Great summer version of sangria for parties and outdoor events. Best made several hours before serving. I usually make the sangria either the night before or the morning of the event. I add the frozen fruit and by the time I serve the sangria they have thawed and soaked up the liquor."
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1 h 10 m servings 168 cals
Original recipe yields 8 servings (1 large pitcher)

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  • Prep

  • Ready In

  1. Place fresh raspberries in a bowl; pour in enough wine and peach-flavored vodka to cover. Let soak, at least 1 hour.
  2. Combine remaining wine, remaining peach-flavored vodka, peach nectar, lemonade concentrate, peach schnapps, and sugar in a large pitcher. Stir in soaked raspberries and mango chunks.


  • Cook's Notes:
  • Substitute a splash of simple syrup for the sugar if desired.
  • Use a mix of frozen peach and mango slices if preferred. Do not use frozen raspberries. They do not hold up in the sangria and become very mushy.

Nutrition Facts

Per Serving: 168 calories; 0.3 g fat; 22.3 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 8 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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