Sangria is summer in a glass. When the sun is beating down, tree ripened fruit fancied up with libations and served over ice, is like stepping in from the sweltering heat to a house with the air conditioning set at 72 degrees; you sink down into the couch and let out a deep sigh. In the heat of the summer, we find white sangria more refreshing than red, and of course, ours always includes St-Germain, the French liqueur made from macerated elder flowers, which we are currently fixated on.  I found the recipe for this concoction on St-Germain's web site, but have customized the fruit to my own liking.  Feel free to use your own favorites, based on what fruit is in season. 

White St-Germain Sangria

1 bottle chilled Sauvignon Blanc or other dry white wine

1 c. St-Germain

2-3 cups of a combination of fresh fruit, preferably in season (sliced strawberries, halved green grapes, sliced peaches or apricots, raspberries, blackberries, or slices of orange)

Prepare the fruit and place into a tall glass pitcher. Pour the cup of St-Germain over the fruit. Allow the mixture to  marinate for several minutes or up to several hours in the refrigerator. Add the bottle of Sauvignon Blanc; stir gently, and pour into ice-filled glasses, spooning the fruit in along with the liquid. Serve with spoons for consuming the fruit. Makes 5-6 cocktails. Best enjoyed with your favorite people.