Peach basil sangria
Recipe by NCL Wellesley Cookbook
3/4 cup white sugar
1 cup loosely packed fresh basil leaves
1/4 cup fresh lemon juice
3 1/2 cups peach nectar (can also use Goya mango)
1 (750 milliliter) bottle of 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 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.
drinks June 05, 2016 21:48
Author Julie Barker
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