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Sparkling Fruit White Sangria | Mommyhood's Diary

Sparkling Fruit White Sangria

Author Oriana Romero


  • 1/4 cup sugar
  • 1/4 cup water
  • 1 cup peaches chopped and skins left on
  • 1 cup nectarines chopped and skins left on
  • 1 cup kiwis peeled and chopped
  • 1/2 cup Triple sec
  • 1 bottle dry white wine such as Sauvignon Blanc or Pinot Grigio, chilled
  • 1 ounces can Canada Dry® Blackberry Ginger Ale 12
  • Fresh mint for garnishing optional


  • In a small saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to low, and simmer for 5 minutes. Remove pan from heat and let cool to room temperature.
  • In a large pitcher, combine peaches, nectarines, and kiwis. Add wine, triple sec, and simple syrup; stir. Place pitcher in refrigerator for 4 hours, or overnight, to chill and allow flavors to blend.
  • Just before serving, top sangria off with Canada Dry® Blackberry Ginger Ale.
  • Serve sangria over ice. Garnish with mint, if desired.