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Basil, Peach and Raspberry Summer Sangría

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Basil, Peach and Raspberry Summer Sangría
  • Prep Time 10 min
  • Total Time 10 min
  • Servings 12
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The fresh taste of basil is the perfect complement for the flavors of peaches, raspberries and crisp white zinfandel.

Ingredients

1
cup peach nectar
1/2
cup amaretto
1
bottle (1 liter) ginger ale (4 cups)
1
bottle (750 ml) white Zinfandel wine
2
fresh peaches, pitted, cut into thin wedges
1/2
cup fresh or frozen raspberries
1
handful fresh basil leaves, torn

Directions

  • 1 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.
Tips  

The sangría can be made a few hours ahead of time and kept cold in the refrigerator.

To make this a nonalcoholic beverage, simply replace the wine with lemonade and the amaretto with additional peach nectar.

Frozen peaches can also be used if you don’t have fresh.

Nutrition Information 
No nutrition information available for this recipe
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