PEACH-BASIL WHITE SANGRIA

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Peach-Basil White Sangria image

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

1 (750 milliliter) bottle Pinot Grigio
1 fresh peach, chopped
½ cup peach schnapps
½ cup chopped fresh basil
2 tablespoons agave nectar
ice cubes
1 fresh peach, sliced

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

Deepak Shakya
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Overall, this is a great recipe for a refreshing and flavorful summer drink.


Amariah Criswell
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The sangria was a little too sweet for my taste. I think I'll use less sugar next time.


Choudry Mutahir Jutt
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I'm not sure about the basil in this sangria. It's a little too overpowering for my taste.


Parri Khushi
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This sangria is the perfect way to use up summer fruit.


Malik Naqeeb
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I love the combination of peaches and basil in this sangria. It's so unique and delicious.


kitten
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This is my new favorite summer drink! It's so refreshing and flavorful.


Tammi Wright
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This sangria is so delicious and easy to make. I love that I can use any type of fruit I have on hand.


Kadijah Kargbo
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I've made this sangria a few times now, and it's always a crowd-pleaser. It's the perfect drink for any occasion.


Latif Palijo
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This was the perfect drink for a hot summer day. It was so refreshing and easy to make.


Malik Honey
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I'm not usually a fan of white wine, but this sangria changed my mind. It was so light and flavorful, and the fruit added a nice sweetness.


Lisette Lubuma
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This white sangria was a hit at my summer party! The combination of peaches and basil was so refreshing, and the wine gave it a nice kick. I'll definitely be making this again.


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