This is a light and refreshing sangria recipe—perfect for summer gatherings.  It can easily be doubled or tripled for a crowd.  The longer this sangria sits, the better it tastes, so I recommend making it a day before you are planning to serve it.

1 bottle white wine, such as Pinot Grigio

1 cup orange juice

1 cup peach nectar

3/4 cup pineapple juice

1/3 cup brandy

1/4 cup Grand Marnier or Triple Sec

1/4 cup Simple Syrup

1 peach, pitted and sliced into thin wedges

1 lime, sliced into thin rounds

1 cup raspberries

Combine the wine, orange juice, peach nectar, pineapple juice, brandy, Grand Marnier, and simple syrup in a large pitcher.  Chill the sangria in the refrigerator overnight, or at a minimum 3 hours, so that the flavors can marry.  Add the sliced peaches, lime rounds, and raspberries to the pitcher.  Stir to combine.  Serve chilled, over ice.

Serves 6-8