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Basil, Peach and Raspberry Summer Sangría

 3 Ratings
0 Comments
  • Prep Time 10 min
  • Total Time 10 min
  • Servings 12
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The fresh taste of basil is the perfect complement for the flavors of peaches, raspberries and crisp white zinfandel.

Arlene Cummings Recipe by Arlene Cummings
August 22, 2011

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

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.

Expert Tips

The sangría can be made a few hours ahead of time and kept cold in the refrigerator.

To make this a nonalcoholic beverage, simply replace the wine with lemonade and the amaretto with additional peach nectar.

Frozen peaches can also be used if you don’t have fresh.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
124.0
% Daily Value
Total Fat
0.1g
0%
Saturated Fat
0.0g
0%
Sodium
10.1mg
0%
Total Carbohydrate
14.7g
5%
Dietary Fiber
0.5g
2%
Sugars
13.0g
Protein
0.3g
% Daily Value*:
Vitamin C
3.50%
4%
Calcium
1.10%
1%
Iron
2.70%
3%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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