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Peach Sangria


  • 4 peaches ripe but firm, thinly sliced
  • 750 mL white wine 1 bottle
  • 4 ounces peach juice fresh is best
  • 1 ounce OLEA's Peach White Balsamic Vinegar 
  • 8 ounces sparkling water or seltzer water (add more for a weaker sangria, less for a stronger sangria)


  • fresh raspberries (optional)
  • peaches sliced
  • orange slice (optional)
  • Mint sprig


  • Place sliced peaches into a large pitcher. Add white wine, peach juice, and balsamic. Stir to combine.
  • Chill the sangria in the fridge for 1 to 2 hours minimum and up to 24 hours.
  • Add the sparkling water and stir to combine.
  • Add garnish and serve over ice.

Recipe Adapted from The Little Shop of Olive Oils

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