Stone-Cold White Sangria

Ingredients

• 1 12 liters white zinfandel wine (the cheaper
• the better) or 1 12 liters other blush wine (the cheaper
• the better)
• 200 ml peach-flavored rum or 200 ml peach schnapps
• 1 liter apricot nectar (usually in the Hispanic foods section)
• 1 lb sliced peach (fresh or frozen)
• 1 lb pitted and halved bing cherry (fresh or frozen)
• 4 tablespoons sugar
• club soda or ginger ale
• as desired

Instructions

1. Find yourself an attractive beverage container that will hold about one gallon (a sun-tea jar works beautifully).
2. Add to your beverage container the peaches, cherries, sugar and peach-flavored liquor, and stir, mashing the fruit up a little as you go.
3. Add apricot nectar and wine.
4. Stir thoroughly, cover, and chill for at least four hours, but preferably overnight.
5. Serve topped with club soda or ginger ale and garnished with a few pieces of the sangria fruit.