Sangria Sundays


Yesterday, I got a chance to revisit Lake Balboa.  I’d spend countless days there with my Grandpa and Cousin over summer vacation.  Memories of duck feedings with stale bread, those ridiculously hard to maneuver paddle-boats, and a wild adventure with the the stream and an octopus brought a smile to my face, as I sipped my sangria, and napped under the sun.



(serves 20+)

2 bottles of Pinot Grigio

1 bottle of Muscat

1 bottle of Peach Snapps & Brandy

1L bottle Ginger Ale

4 cups of Frozen Mixed Berries

2 large White Nectarines

3 small Yellow Nectarines

3 cups Sugar

Mix fruit, wine,  brandy, and sugar together in a large, sealed container.  Chill in refrigerator overnight for 24 hours.  Before serving, mix in Ginger Ale.

xx Enjoy!


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