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    Recipe for cold-brew white tea sangria

    WENDY MAEDA/GLOBE STAFF

    Serves 6

    On very warm days, freeze slices of the stone fruits (peaches, nectarines, apricots, plums) to keep the sangria cool without watering it down.

    1bottle riesling, chilled
    cups of cold-brew white tea (see cold-brew recipe)
    ¼cup peach-flavored brandy
    1peach or nectarine, halved, pitted, and thinly sliced
    1apricot, halved, pitted, and thinly sliced
    1plum, halved, pitted, and thinly sliced
    1teaspoon wildflower honey, or more to taste

    1. In a large pitcher, combine the wine, cold tea, and brandy. Stir thoroughly, cover with a clean kitchen towel, and refrigerate for 1 to 2 hours or until completely chilled.

    2. Add the peach or nectarine, apricot, plum, and honey. Taste for sweetness and add more honey, if you like. Divide the sangria among 4 glasses, adding a few pieces of fruit to each one. Adapted from Evy Chen