Peach White-Wine Sangria (Gourmet, July 2005)

By allie5jones

Ingredients

• 1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs
• 3/4 cup sugar
• 1/4 cup fresh lemon juice
• 2 cans peach nectar (23 fl oz total)
• 1 (750-ml) bottle chilled dry white wine
• 1 large peach (peeled if desired), diced

Preparation

Step 1

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.