Tuesday, August 13, 2013
Peach and Raspberry Basil Summer Sangría
Not your ordinary sangría. The fresh taste of basil goes so well with the peach and raspberries that it’s a guaranteed crowd pleaser for your next summer party.
1 cup peach nectar
1/2 cup amaretto
1 bottle (1 liter) ginger ale (4 cups)
1 bottle (750 ml) white Zinfandel wine
2 fresh peaches, pitted, cut into thin wedges
1/2 cup fresh or frozen raspberries
1 handful fresh basil leaves, torn
In punch bowl or very large pitcher, mix nectar, amaretto, ginger ale and wine. Add peaches, raspberries and basil.
Refrigerate until serving time. Serve cold.