Basil Peach Sangria

Basil Peach Sangria

I've had this recipe on my computer for years now and I have no idea where it came from.  Thanks to wobbely at the message board I run, I think I may have found where it originally came from.

Note: Do not use a white wine that's overly sweet.  It makes the sangria way too cloying.

1 1/2 cups loosely packed basil leaves
3/4 cup sugar
1/4 cup lemon juice(make sure to use freshly squeezed juice)
2 cans peach nectar (23 fluid ounces total)
1 (750-ml) bottle chilled dry white wine
2 peaches, peeled & diced

In a small saucepan, add basil, sugar and lemon juice.  Mix together, bruising the leaves with a wooden spoon as much as possible to let out all the essential oils in the basil.  Add one can of peach nectar and bring to a simmer.  Stir until all the sugar is dissolved.  Remove from heat and let sit for at least five minutes.  Pour mixture through a sieve into a heatproof container.  Discard basil leaves.  Stir in wine, peaches and other can of peach nectar.  Chill for at least one hour and up to 24 hours.  Serve with friends.  Laugh lots.

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