I’m not much of a boozehound, but if I had anything resembling a house drink, it would probably be sangria. Made in advance, big enough to serve a crowd and crowd-pleasing — there are lots of reasons to take a cue to drink as the Spanish do.

I immediately had to try Sonja and Alex Overhiser’s peach sangria recipe when I saw it flash across my Twitter feed a few weeks ago. Plus, after having had my fair share of overstuffed red sangrias, the idea of a summery white version was hard to resist.

The couple cites chef, humanitarian, cookbook author and everywhere-man José Andrés as their inspiration. Andrés’ tips include macerating the peaches and raspberries in sugar for about an hour.

Macerating is one of those culinary terms that gets thrown around with the expectation that everyone knows what it means. The short version? Sprinkling the fruit with sugar draws out moisture, softening it. You also end up with a sweet liquid that bathes the fruit. That syrup and the fruit exchange flavors, and a lovely balance is met. When you incorporate the mix into the sangria, you get fruit that is soft enough to pleasantly eat (please, no hard chunks of apple here) and a drink that is infused with the flavors of the peaches and raspberries.