GREEN BAY – Shana Conradt and Liz Cookle of Make Me Hot Meals showed us how to prepare a favorite summertime drink: peach sangria. The two personal chefs say it would pair perfectly with their tenderloin and vegetable kabobs.
1 bottle sweet white wine
1/2 c peach schnapps
Ginger ale (suggest Zevia)
Pour wine and schnapps into pitcher or container of choice. Add fruit. Let sit for at least an hour. Fill cups/glasses 1/2 with ice and 1/2 w more fruit. Fill 3/4 of the way with wine mixture and top off w a splash of ginger ale.