Peach Sangria with Raspberries

This was another recipe I decided to try after having it at Julie's house. She got this recipe from Southern Living, and we polished it off. It's good to have a spoon when you're done, because the fruit is the best part. I made a double batch of this for a Fourth of July party, and it was pretty popular.


1 bottle of rose or blush wine
3/4 cup vodka
6 tbsp. frozen lemonade concentrate
1/2 cup peach nectar (in the Mexican foods section)
2 tbsp. sugar
1 lb. ripe peaches, peeled and diced
6 ounces of fresh raspberries (or frozen)
2 cups club soda, chilled

Combine the first five ingredients in a pitcher, and then add the fruit. Let it sit over night for the flavors to blend, and add the club soda right before serving.