Basil, Peach and Raspberry Summer Sangría
Wednesday - November 4, 2020 7:12 am ,
Category : DRINKS
Ingredient:
1 cup peach nectar
1/2 cup amaretto
1 bottle (1 liter) ginger ale (4 cups)
1 bottle (750 ml) white Zinfandel wine
2 fresh peaches, pitted, cut into thin wedges
1/2 cup fresh or frozen raspberries
1 handful fresh basil leaves, torn
Method:
In punch bowl or very large pitcher, mix nectar, amaretto, ginger ale and wine. Add peaches, raspberries and basil. Refrigerate until serving time. Serve cold.
1 cup peach nectar
1/2 cup amaretto
1 bottle (1 liter) ginger ale (4 cups)
1 bottle (750 ml) white Zinfandel wine
2 fresh peaches, pitted, cut into thin wedges
1/2 cup fresh or frozen raspberries
1 handful fresh basil leaves, torn
Method:
In punch bowl or very large pitcher, mix nectar, amaretto, ginger ale and wine. Add peaches, raspberries and basil. Refrigerate until serving time. Serve cold.
