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Basil, Peach and Raspberry Summer Sangría

Basil, Peach and Raspberry Summer Sangría
  • Prep 10 min
  • Total 10 min
  • Servings 12

The fresh taste of basil is the perfect complement for the flavors of peaches, raspberries and crisp white zinfandel. ...MORE+ LESS-

Arlene Cummings 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

Steps

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  • 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

No nutrition information available for this recipe

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