Bubbly Minted Muscadine & Peach Sangria Mocktail

Print Recipe

Servings: About 4

As muscadine grape season hits North Carolina and steamy days drag on, stir up this refreshing virgin sangria to sip on your porch swing. All ages will enjoy this one … make fancy with fun straws.

Ingredients

3–4 firm ripe NC peaches, peeled and sliced

1 teaspoon mint extract

3 cans (11-ounce) peach nectar, chilled

3–4 pounds muscadine grapes

1 small bunch mint sprigs, divided

1 bottle (33-ounce) peach sparkling water

Directions

To make peach ice cubes, toss peaches with extract. Pour one can of nectar into an 11-by-7-inch container. Place it in the freezer and when half frozen, scatter with the minted peaches and pour another can of nectar over them. Freeze overnight. At serving time, cut into wedges and use as ice cubes.
To make muscadine grape juice, start by washing the grapes. Place in a fine sieve over a bowl and press firmly to release juice. Discard skins and seeds. You should end up with 2 cups of juice. Chill juice.
Muddle ¼ cup loosely packed fresh mint leaves and put into a pitcher. Stir in remaining can of nectar and grape juice. Chill for several hours until nice and cold.
To serve, put peach ice cubes into glasses. Add equal parts of juice mixture and sparkling water. Garnish with fresh mint.Optional: Make popsicles with the mixture. For more intense fruit flavor, make without adding the sparkling water. Include pieces of diced peach in them too!