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White Sangria
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This white sangria, our adaptation of Janet Mendel’s Manchegan white wine cooler from “Cooking from the Heart of Spain,” is light, refreshing and relatively low in alcohol, making it a great choice for summer sipping. You might expect a base of Spanish wine, but we preferred Portuguese white vinho verde, an inexpensive young wine with citrusy notes and bright acidity. If you can't find white vinho verde, a dry pinot gris or un-oaked chardonnay would work, too. This recipe can easily be doubled to serve a crowd.
Ingredients
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¼
cup white sugar
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8
large basil leaves
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1
750-milliliter bottle white vinho verde wine, chilled
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2
large celery stalks, cut on diagonal into 1-inch pieces
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2
2-inch cinnamon sticks
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2
tablespoons lemon juice, plus ½ lemon, thinly sliced
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3
tablespoons orange juice, plus ½ orange, thinly sliced
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1
peach or nectarine, halved, pitted and sliced
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2
cups chilled soda water
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Ice, to serve
