Peach and Raspberry Basil Summer Sangría

August 14, 2013

Not your ordinary sangría. The fresh taste of basil goes so well with the peach and raspberries that it’s a guaranteed crowd pleaser for your next summer party.

PREP TIME
10 Min
TOTAL TIME
10 Min
SERVINGS
12

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

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.
See the full directions on my site

Nutritions

Calories
162

Sodium
37mg
1% DV

Fat
4g
7% DV

Protein
3g
6% DV

Carbs
28g
9% DV

Fiber
4g
18% DV

Snack Refrigerated