In Italy, basil symbolizes love, and l can tell you my family has a love affair with this beautiful herb. In the summer we grow so much basil, we usually have to give it away. Shake up your summer BBQ with my Basil, Peach and Raspberry Sangria. The fresh taste of basil goes so well with the peach and raspberries that it’s a guaranteed crowd pleaser.
Basil, Peach and Raspberry Summer Sangria
Prep Time: 10 minutes
Start to Finish: 10 minutes
Servings: 12
Ingredients:
- 1 Bottle of white Zinfandel wine
- 1/2 cup Amaretto
- 1 cup peach nectar
- 1qt ginger ale
- 2 fresh peaches, pitted and sliced into wedges
- 1/2 cup fresh or frozen raspberries
- A handful of fresh basil leaves, torn
Directions:
Mix everything well in a punch bowl or large pitcher, and then add the fruit and the basil. Chill and serve cold.
Can be made a few hours ahead of time and kept cold in the refrigerator.
Cook’s Notes:
Frozen peaches can also be used if you don’t have fresh.
To make this a non-alcoholic beverage simply replace the wine with lemonade and the amaretto with the peach nectar.
The recipe above was one of my originals that I developed for BettyCrocker.com. If you like this recipe, please share it with a friend. Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!
{ 8 comments… read them below or add one }
Your sangria is beautiful! I’ve been looking for a white sangria recipe to make this weekend, and I think I’ve found a winner. Thanks for sharing!!
Lauren,
I’m so glad you like it. It is a great recipe. When the liquid runs out I just add more to the same batch of fruit. So if people drink it too fast and you start to run low just add a little extra. Enjoy!
Is there a way to print this recipe w/out all the pictures?
Tracy,
Yes go to the bottom of the recipe page and you will see a Sharing is caring logo. The last one is a printer friendly logo go to that and then you can select print without photos. Hope this helps. Enjoy!
I’m thinking of making this tomorrow. I know the recipe says to chill, but would it be okay to let the wine and fruit sit together in the sun for a few hours like a traditional sangria? It’s still summertime in Michigan!
Emily,
I prefer it chilled but I don’t see why you couldn’t let it sit out. It’s way too hot here in South Florida for that but up by you it should be fine. It taste better when it sits and absorbs the flavors anyway. Have a glass for me and enjoy the long weekend.
Hey there best sangria ever so light and refreshing question though on your app is there a place to add this recipe and others as a favorite. Sort of a recipe box of sorts or maybe a way to email the recipe to myself? That would be great there’s so many yummy recipes here I don’t want to forget any of them! Thanks for inspiring women to cook again!
Sachi,
I’m so glad you liked it. I don’t have that feature on my app. but I will ask my programer. That is a great idea.
Thanks for the feedback and be sure to pass on my site to friends and family.
Have a beautiful day,
Sugar :0)