Peach and White Wine Sangria
By: Sarah Donnell
Published: Thursday, December 10, 2009 - 5:50pm

Ingredients




1 cup fresh basil leaves, loosely packed (plus 8 to 10 sprigs)
3/4 cup sugar
1/4 cup fresh lemon juice
2 ounces cans peach nectar (23 fluid  total)
1 bottle chilled dry white wine (750-ml)
1 large peach (peeled if desired), diced

Preparation

1 Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon. 2 Add 1 can nectar and bring just to a simmer, stirring until sugar is fully dissolved. 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. 4 Stir in the wine, peach, remaining can of nectar, and basil sprigs. 5 Chill, covered, at least 1 hour and up to 24 hours. Serve over ice.