peach-basil sangria

peach-basil sangria
  • 3/4 cup white sugar
  • 1 cup loosely packed fresh basil leaves
  • 3 1/2 cups peach nectar
  • 1/4 cup fresh lemon juice
  • 1 (750 milliliter) bottle white wine such as Pinot Grigio


  1. In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool.
  2. Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.

03/11/2017
peach-basil sangria, recipe PT15M PT1H 5 455 calories

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