Recipe: Peach and White Wine Sangria [edit]

Step 1

Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon.

Step 2

Add 1 can nectar and bring just to a simmer, stirring until sugar is fully dissolved.

Step 3

Remove the mixture from the heat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves.

Step 4

Stir in the wine, peach, remaining can of nectar, and basil sprigs.

Step 5

Chill, covered, at least 1 hour and up to 24 hours. Serve over ice.