Peach Basil White Sangria Recipes
WHITE PEACH SANGRIA
Provided by Bobby Flay
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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-BASIL WHITE SANGRIA
My inventive twist on a delicious white sangria - perfect for summer! Use any un-oaked white wine, such as Pinot Grigio.
Provided by Liza
Categories World Cuisine Recipes European Portuguese
Time 10m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 202 calories, Carbohydrate 19.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 10.2 mg, Sugar 16.3 g
PEACH-BASIL SANGRIA
The best, easiest Sangria!! The basil seems strange, but is the perfect touch. You'll love this guaranteed!
Provided by laurenS
Categories Drinks Recipes Sangria Recipes
Time 10m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 422.4 calories, Carbohydrate 74.3 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 1.5 g, Protein 1.1 g, SaturatedFat 0 g, Sodium 25.2 mg, Sugar 68.7 g
SPARKLING PEACH BASIL SANGRIA
A bright and refreshing sangria with peach and basil. Perfect for a spring brunch or get together!
Provided by Natalie
Categories Drinks
Time 17m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 398 kcal, Fat 0.2 g, Carbohydrate 72.9 g, Fiber 2.5 g, Protein 1.6 g, ServingSize 1 serving
PEACH BASIL SANGRIA
Two amazing flavors in one place--how can you go wrong? Found at Allrecipes.com posted by Liza; posting here for ZWT 8.
Provided by smellyvegetarian
Categories Beverages
Time 5m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121.7, Fat 0.1, Sodium 0.1, Carbohydrate 7.4, Fiber 0.8, Sugar 4.2, Protein 0.7
PEACH WHITE-WINE SANGRIA
Categories Fruit Juice Wine Alcoholic Cocktail Party Peach Basil White Wine Summer Shower Party Gourmet Drink
Yield Makes 8 to 10 drinks
Number Of Ingredients 6
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.
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- Add two of the sliced peaches to a high-powered blender. Blend until well chopped, then add the wine, and blend again until no lumps remain. At this point, you can pass the mixture through a fine mesh or muslin if you like (I didn't bother).
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- To make the basil simple syrup, combine the water and sugar in a saucepan and stir to dissolve the sugar. Add the basil leaves and crush them with the back of a spoon to release their flavor. Bring the pan to a boil, and then turn off the heat and let cool completely in the pan. Then strain the syrup through a fine mesh seive into a glass jar. Refrigerate until needed.
- Combine the wine, brandy, sliced peaches, basil leaves, and basil syrup, if using. Let this hang out in the refrigerator for several hours or overnight. Just before serving add the seltzer water. Serve the sangria over ice garnished with fresh peach slices and a basil leaf.
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