Sangria

This recipe is adapted from an old New York Times magazine recipe. Cut four peeled peaches in half and remove the pits, and then cut the peaches into small cubes. Puree them in a blender or Cuisinart. Add 1/4 c sugar and blend again. Then pour this puree and 1 bottle of white wine (I used a Sauvignon Blanc from Trader Joe's) into a bowl, stir and refrigerate overnight. The next day add another cubed peach, 1-2 lemons cut into slices, and 1 c of fresh blueberries.

Yum. I could drink this entire mixture. In fact, I may have.