Peach Basil Sangria

The best, easiest Sangria!! The basil seems strange, but is the perfect touch. You'll love this!


4 servings


3/4 cup granulated (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


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.

Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.

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