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Basil, Peach and Raspberry Summer Sangría

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe. 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.

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  • Prep Time 10 min
  • Total Time 10 min
  • Servings 12

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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