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Basil, Peach and Raspberry Summer Sangría

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Basil, Peach and Raspberry Summer Sangría
  • Prep 10 min
  • Total 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.
By Arlene Cummings
Updated Aug 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The sangría can be made a few hours ahead of time and kept cold in the refrigerator.
  • tip 2
    To make this a nonalcoholic beverage, simply replace the wine with lemonade and the amaretto with additional peach nectar.
  • tip 3
    Frozen peaches can also be used if you don’t have fresh.

Nutrition

Nutrition Facts are not available for this recipe
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