Peach Basil Sangria Recipes

WHITE PEACH SANGRIA

Steps:

• Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

PEACH SANGRIA

Steps:

• Blend peaches, hot water, brown sugar, and cinnamon in a blender or food processor until smooth. Transfer to a pitcher; stir in dry white wine and triple sec. Cover and chill in refrigerator for at least 4 hours.
• Strain peach mixture through a large cheesecloth-lined sieve; squeeze cloth to remove all the juices. Pour juice into a large pitcher; stir in sparkling white wine.

SPARKLING PEACH BASIL SANGRIA

Steps:

• In a medium size sauce pan, combine the peach nectar, sugar and lime juice. Bring to a boil over high heat and cook until the sugar is dissolved, just 1 or 2 minutes.
• Remove from heat, and add in 1 cup basil leaves. Crush and muddle the basil leaves in the mixture to release the flavor. Pour the peach basil mixture into a heat proof container, then refrigerate for at least 2 hours, or up to 4 days. The longer it sits, the more basil flavor there will be.
• When ready to serve, strain the peach basil in large pitcher, discarding the used basil leaves. Combine the strained peach basil mixture with the sparkling wine and vodka (if using vodka), then add in 1 sliced lime, 1 sliced peach and 1/2 cup basil leaves. Stir to combine. Serve in a tall glass with ice and garnish with a wedge.

PEACH-BASIL SANGRIA

Steps:

• In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool.
• Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.

PEACH BASIL SANGRIA

Steps:

• Stir Pinot Grigio, 1 chopped peach, peach schnapps, basil, and agave nectar together in a pitcher; add ice. Pour into glasses and garnish with peach slices.

PEACH WHITE-WINE SANGRIA

Steps:

• Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon. Add 1 can nectar and bring just to a simmer, stirring until sugar is dissolved. Remove from heat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves. Stir in wine, peach, remaining can nectar, and basil sprigs. Chill, covered, at least 1 hour and up to 24. Serve over ice.

BASIL, PEACH AND RASPBERRY SUMMER SANGRíA

Steps:

• 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.

PEACH SANGRIA

Steps:

• Peel and pit 5 of the peaches and cut them into chunks. Place in a food processor and blend until smooth. Add the sugar and blend until combined. Strain through a fine-mesh sieve. In a 3 1/2 -quart container, combine the peach purée, wine and lemon. Cover and refrigerate overnight. An hour before serving, thinly slice the remaining peaches and add them to the sangria along with the blueberries. Serve over ice.