Peach and White Wine Sangria

Photo: flickr user ginnerobot

Ingredients

1 cup fresh basil leaves, loosely packed (plus 8 to 10 sprigs)

3/4 cup sugar

2 ounces cans peach nectar (23 fluid total)

1 bottle chilled dry white wine (750-ml)

1 large peach (peeled if desired), diced

Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon.

Add 1 can nectar and bring just to a simmer, stirring until sugar is fully dissolved.

Remove the mixture from the heat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves.

Stir in the wine, peach, remaining can of nectar, and basil sprigs.

Chill, covered, at least 1 hour and up to 24 hours. Serve over ice.

8.0 to 10

Thursday, December 10, 2009 - 5:50pm