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.