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 min
  • Total Time 10 min
  • Servings 12


cup peach nectar
cup amaretto
bottle (1 liter) ginger ale (4 cups)
bottle (750 ml) white Zinfandel wine
fresh peaches, pitted, cut into thin wedges
cup fresh or frozen raspberries
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.

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.