- 2 (750ml) Bottles of Renwood Zinfandel, Chilled
- 1/2 cup - 1 cup Sugar
- 1/2 cup Renwood Vintage Port, Brandy or Grappa
- 2 Large navel oranges, washed, quartered, & sliced
- 3 Lemons, washed, halved & sliced thinly
- 4 Peaches, peeled & cubed
Place all ingredients in a large glass or plastic vessel. Chill for 2 hours. Serve over ice with sparkling water. Add a sprig of fresh thyme, lemon verbena or anise hyssop for extra flare.
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