Peach Sangria
- 3 ripe peaches (about 1 pound), halved and pitted
- 1 bottle young Riesling (750ml or 3 1/3 cups)
- 10 leaves lemon verbena, lemon balm, or mint, loosely torn
- With a box grater, grate 2 of the peach halves into a pitcher, discard the skins.
- Finely dice the remaining peaches, add them to the pitcher along with the wine and herbs.
- Cover and refrigerate until chilled, at least 2 hours.
- Serve.
peaches, lemon verbena
Taken from www.foodnetwork.com/recipes/food-network-kitchens/peach-sangria-recipe.html (may not work)