Linda's Peach Sangria
- 1 c loosely packed fresh basil leaves, plus 8-10 sprigs
- 1/4 cup sugar (sometimes I only include a tablespoon. It depends on how sweet you want it -- don't go over 1/4 cup, though. The nectar has sugar, too . . . )
- 1/4 cup fresh lemon juice
- Peach nectar (I use Looza; usually buy 2 bottles but one is enough for one batch)
- 1 bottle chilled dry white wine (I've also used fruity whites and they are good, too!)
- 1 or 2 large peaches (no need to peel), diced
- Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon. Add 12 oz (1-1/2 cups) nectar and bring just to a simmer, stirring until sugar is dissolved. Remove from heat and let stand 5 minutes, then pour through a medium mesh sieve into a heatproof pitcher, discarding basil leaves. Stir in wine, peach, another 1-1/2 cups nectar, and basil sprigs. Chill, covered, at least 1 hour and up to 24. Serve over ice.
This recipe is a personal recipe added by KristinKnake and has not been tested or endorsed by MyRecipes.
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Linda's Peach Sangria Recipe at a Glance
- COURSE: Beverages, Alcoholic