Peachbasilsangria Recipes
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
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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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