College & Cook Recipe: White peach sangria

Charles Fischl, special to wtop.com

Ingredients:

2 peaches

2 apples

1 orange

1.5 Liters Pinot Grigio

1 750 mL bottle of Moscato

3 shots peach schnapps

3 shots simple syrup

1/4 teaspoon cinnamon

Directions:

1. Dice up the fruit into 1/2 inch cubes and mix in a big pitcher with wine.

2. Add schnapps, simple syrup and cinnamon.

3. Stir and let sit in the fridge overnight.

4. Stir again before serving.

See the recipe featured in College & Cook.

Editor’s Note: College & Cook Magazine is the first publication for all things food and college and works with students from more than 50 campuses nationwide. The student-run quarterly digital magazine was founded by George Washington University junior Audrey Scagnelli. Check it out at www.collegeandcook.com. Follow @collegeandcook on Twitter and Pinterest.