fête à fête

Summertime is officially here, and the best way to celebrate is with a lovely drink. Here's a delicous white sangria recipe from Heidi Swanson's new cookbook, Super Natural Cooking: Five Ways To Incorporate Whole & Natural Ingredients Into Your Cooking. Give it a whirl - it might inspire you to experiment with healthier alternatives in your bar and kitchen!

White Sangria with Agave Nectar and Drunken Peaches

Makes 1 large pitcher, enough to serve 6 to 8

2 or 3 peaches, peeled, pitted, and cut into eighths
3 cups seedless grapes of mixed colors, halved
1/ 3 cup agave nectar
2 (750-ml) bottles sauvignon blanc
½ cup apricot brandy
1 (1-liter) bottle sparkling water

Combine the peaches, grapes, agave nectar, wine, and brandy in a 1-gallon jug. Stir gently so the fruit doesn’t break up, then chill in the refrigerator for a few hours or, even better, overnight.
Serve in tall glasses, making sure each has a nice assortment of the wine-soaked fruit; top each with a generous splash of sparkling water.

Reprinted with permission from Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson. Photographs by Heidi Swanson. Copyright 2007. Published by Celestial Arts.

Enjoy!