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Peach-Basil Sangria

Peach-Basil Sangria

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
laurenS

laurenS

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

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Directions

  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.
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Reviews

Gina
48

Gina

3/3/2008

I took this recipe to a Sangria Party and there was a contest with 25 other Sangria Recipes... this one was the WINNER! It was excellent!

SOBEWAN
38

SOBEWAN

6/12/2008

Only 3 stars, b/c to me, it needs some work. I just tasted like peach nectar... and why ADD sugar to peach nectar, I'm not sure. I am going to try again with different ratios. Maybe two bottles of wine to 3 cups nectar, 1 cup basil, juice of two lemons, and maybe, just maybe 1/2 cup sugar. Thanks for the recipe though, I would not have thought of this combination. Just needs a little tweaking for my tastes. Take care!

Kylie1
28

Kylie1

8/23/2008

I drink A LOT of sangria. I prefer red wine BUT I loved this recipe. I made it for a ladies brunch and it was very popular. I made 3 batches! First batch with pinot grigio (best), second batch with muscat and less sugar (good) and thrid batch with chardonay and less sugar (ok).

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