1 heaping tablespoon diced fresh mango
3 torn mint leaves
1 teaspoon sugar
1/4 ounce lime juice
3 ounces Fre White Zinfandel
Garnish: 1 lime wheel
Fill an empty, plastic margarine tub with ½ cup peach juice and ½ cup water. Add raspberries. Freeze for at least 6 hours to create a decorative and flavorful ice mold.
Muddle papaya, mint, sugar and lime juice in the bottom of a mixing glass or cocktail shaker. Fill with ice, add wine. Shake vigorously and strain into a chilled champagne flute. Place the lime wheel on the rim of the glass.
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