Basil, Peach and Raspberry Summer Sangría

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.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

12

servings

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
  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.
Makes 12 servings (about 1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.