Nothing says summer to me like fresh peaches! We used to spend summers with the family in South Carolina and my grandmother would make homemade peach ice cream and peach cobbler; we would grill some, freeze some, and enjoy some fresh!
☀️ There is nothing better than biting into a Carolina peach, fresh off the orchard, and tasting the sun! ☀️
My grandparents still bring an entire bushel of peaches to my parents’ in VA every summer. Last summer we had to freeze some of the peaches and I’ve been saving them to make this peach and basil sangria - cold, refreshing, and tastes like the season!
Sparkling White Peach & Basil Sangria
*makes 6 - 8 drinks*
- 1 liter of peach nectar
- 1/2 cup organic cane sugar
- 1/4 cup fresh lime juice
- 1 cup of basil leaves, muddled
- 2 bottles sparkling white wine or prosecco
- 2 cups of sliced peaches
- optional: lime wedges and basil leaves for serving
In a saucepan, bring the peach nectar, cane sugar, and lime juice to a boil. Simmer for two minutes and remove from heat. Add muddled basil leaves and allow the mixture to come to room temperature. Store in a jar in the fridge for at least 12 hours. The longer the mixture sits, the more basil flavor the drink will take on!
Once ready to serve, fill 6-8 glasses with ice and fresh peach slices. Fill glasses with half sangria mixture and half wine. Garnish with a lime sliced or wedged or fresh piece of basil. Enjoy!