Peach-Basil Sangria Recipe -
Peach-Basil Sangria Recipe
  • READY IN 10 mins

Peach-Basil Sangria

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"The best, easiest Sangria!! The basil seems strange, but is the perfect touch. You'll love this guaranteed!"

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Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    10 mins


  1. In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from the heat and allow to cool.
  2. Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2008

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!

Most Helpful Critical Review
Jun 12, 2008

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!

Aug 23, 2008

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).

Sep 07, 2007

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!

Jan 26, 2009

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.

Jun 22, 2009

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!

Jun 02, 2009

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.

Apr 27, 2009

This was really good - I only used 1/2 the sugar called for in the recipe and I used apricot nectar instead (all I had).


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