Recipe by laurenS
"The best, easiest Sangria!! The basil seems strange, but is the perfect touch. You'll love this guaranteed!"
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loosely packed fresh basil leaves
3 1/2 cups
fresh lemon juice
1 (750 milliliter) bottle
white wine such as Pinot Grigio
I took this recipe to a Sangria Party and there was a contest with 25 other Sangria Recipes... this one was the WINNER! It was excellent!
Only 3 stars, b/c to me, it needs some work. I just tasted like peach nectar... and why ADD sugar to peach nectar, I'm not sure. I am going to try again with different ratios. Maybe two bottles of wine to 3 cups nectar, 1 cup basil, juice of two lemons, and maybe, just maybe 1/2 cup sugar. Thanks for the recipe though, I would not have thought of this combination. Just needs a little tweaking for my tastes. Take care!
I drink A LOT of sangria. I prefer red wine BUT I loved this recipe. I made it for a ladies brunch and it was very popular. I made 3 batches! First batch with pinot grigio (best), second batch with muscat and less sugar (good) and thrid batch with chardonay and less sugar (ok).
This recipe is awesome. It is so refreshing on a hot summer day. The next time I make it, I am going to try a little less sugar, or just add a little more wine. Cheers!
Ps. I would have posted a photo, but we drank it too fast!
Yummy! A great way to transform a cheap bottle of white into something delicious. I used a 1.5L bottle of wine, 1/3 c. sugar, 2-12oz cans of peach nectar, and a 0.5 oz pkg fresh basil.
I was really disappointed with this recipe. It was too sweet and "syrupy". I would not have used all the peach nectar or nearly that much sugar. I did however like the basil flavor.
I was looking for a light/refreshing/fruity cocktail to serve at a party and I found this one. The basil is not overpowering, but a very nice complement to the fruit in this drink. Sometimes it is hard to find peach nectar, or somtimes it is bland or kind of metallic tasting when you buy it in a can, so we used half mango nectar and half peach. I served it with cheap magnum sized bottles of chardonnay (nothing too sweet) and it was great. Everyone loved it and asked me for the recipe. Nicest thing about it, was we had leftover syrup from this recipe, and I put it in a mason jar in the fridge and continued to make it a glass at a time after the party. So yummy!
Very refreshing!! I used 1/2 pear nectar and 1/2 peach nectar, as I was afraid it would be too peachy! A big hit!
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