Peach Basil Sangria
A sangria with a peachy twist.
Ingredients
- 23 ounces peach nectar 2 cans, or 2/3 of a Looza brand bottle
- zest and juice from 1 lemon
- 1 cup basil leaves plus a few additional sprigs or leaves for garnish
- 1 bottle white wine
- 1 ripe peach diced or cut in wedges (depending on whether you'd like it easy to mix into your drink, or easy to fish out)
Instructions
- In a saucepan, combine the peach nectar, basil leaves, and lemon zest.
- Bring to a simmer, and then remove from heat.
- Allow to come to room temperature, and then cool in the refrigerator until fully chilled.
- When chilled, pour through a strainer to remove the zest and basil.
- Combine the strained infused nectar with the white wine, lemon juice, peach, and the basil leaves that you reserved.
- Serve over ice.
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