Peach Basil Sangria

Peach Basil Sangria

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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)


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.