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White sangria is a great summer drink. It's full of fruity, sweet refreshment that cuts the heat of the day. One problem with recently made sangria is that most of the flavor is in the fruits. Using the infusion process makes the wine more flavorful because all the flavor from the fruits is extracted. I like to use a wine on the sweeter side, such as a semi-dry Riesling, Pinot Grigio, or fruity Sauvignon Blanc.
The sangria is great served straight up or over ice with a splash of club soda. I'll often add some chucks of grape, lemon, orange and other fruits that people can put in their drink, giving it a more classic sangria feel.
This recipe can easily be scaled up to use a whole bottle of wine. You can either strain out the ingredients after the infusion is done or leave them in as garnish.
Make sure the wine is at least room temperature or slightly warmer.
Lightly scrub the outside of the lime and lemon then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any. Lightly scrub the outside of the apple then core it and coarsely dice it. Lightly scrub the outside of the peach then remove the pit and coarsely dice the flesh.
Place all of the ingredients into the whipping siphon with the wine. Seal the whipping siphon, charge it, and swirl for 20 to 30 seconds. Let the siphon sit for a minute and a half longer. Place a towel over the top of the siphon and vent it. Open the siphon and wait until the bubbling stops.
Strain the wine if desired and let sit for at least 5 minutes before using.