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Peach-Basil Sangria
Peach-Basil Sangria pairs lush peach nectar with a quick basil-infused syrup that adds herbal brightness and balanced sweetness, lifted by a touch of lemon. Finished with crisp white wine, it’s light, fruity, and aromatic—ideal for warm afternoons, brunch gatherings, or a refreshing start to a summer evening.
- Prep5 mins
- Cook5 mins
- Serves4
- DifficultyEasy
- 1
In a saucepan, combine 1/2 peach nectar, basil leaves, sugar, and lemon juice; bring to a simmer and crush the basil leaves with the back of a spoon to release their flavor until the sugar is dissolved. Let cool.
- 2
Strain the basil mixture into an ice-filled pitcher. Add the wine and the remaining 1/2 peach nectar; stir.
- Calories 553.03 kcal High
- Protein 1.12 g Low Source
- Carbs 131.48 g Moderate
- Total Fat 1.17 g Low Source
- Saturated Fat 0.47 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 22.09 mg Low Source
- Fiber 68.79 g Good Source
- Sugar 128.96 g High
- Added Sugar 0.0 g Low Source
- Calcium 48.1 mg Low Source
- Iron 0.98 mg Low Source
- Potassium 159.63 mg Low Source
- Vitamin A 91.53 mcg_rae Moderate
- Vitamin C 67.16 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
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