Ingredients:
1 cup basil, plus a few sprigs for garnish
juice of one lemon
1/4 cup sugar
3 cans peach nectar
1 bottle dry white wine
2 peaches, chopped
ginger ale
Put the 1 cup basil, lemon juice, and sugar in a saucepan. Bruise the leaves by pressing on them with a wooden spoon. Add two cans of the peach nectar and simmer until the sugar is dissolved. Strain the mixture into a heat-proof container and discard the leaves. After it cools, add in the remaining can of nectar, wine, chopped peaches, and basil sprigs. Cover and chill in the fridge for at least an hour. Serve over ice. I cut it with ginger ale to help counter the syrupy-ness, but you can drink it by itself as well. Yum!
2 comments:
Mmmmm that looks nummy. I love sangria, never seen it with white wine before.
Me, neither! But when I went to NYC and ordered one at a Mexican restaurant, they asked me if I wanted red or white. Strange. It's delicious, though. :)
Post a Comment