Recipe by The View From the Great Island

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Summer Peach and Basil Sangria is the ultimate in summer refreshment, and this is THE drink you’ll want to have chilling in the backyard all season long… *This post is sponsored by Classic Hostess.  Thank you for supporting the brands I partner with, they help keep tvfgi up and cooking! White sangrias are so refreshing, and when you add ripe peaches and a hint of fresh herby basil, you get a spectacular drink with very little effort. I’m partnering with Classic Hostess to introduce you to a really beautiful line of beverage dispensers, summer barware, and all kinds of entertaining accessories. The site is gorgeous, and their sense of style is lovely, I want one of everything! The major components of classic Sangria are wine, fruit, and brandy. The fruit is cut up and mixed with the alcohol ahead of time and refrigerated for several hours, or even overnight, to allow the flavors to mingle. That makes sangria the perfect drink to serve to friends, because it’s all ready to go before the first guest even arrives. My favorite way to serve a sangria or summer punch is in a big vintage Mason Jar dispenser…everybody gets to help themselves, and …

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Ingredients

• 1 bottle Pinot Grigio or Sauvingon Blanc wine
• ⅔ cup brandy, or peach brandy
• ½ cup basil simple syrup (optional)
• 2 -3 ripe peaches (cut in slices)
• basil leaves
• 2 cups peach seltzer water
• basil simple syrup
• 1 cup sugar
• 1 cup water
• of fresh basil leaves

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Method

1. To make the basil simple syrup, combine the water and sugar in a saucepan and stir to dissolve the sugar. Add the basil leaves and crush them with the back of a spoon to release their flavor. Bring the pan to a boil, and then turn off the heat and let cool completely in the pan. Then strain the syrup through a fine mesh seive into a glass jar. Refrigerate until needed.
2. Combine the wine, brandy, sliced peaches, basil leaves, and basil syrup, if using. Let this hang out in the refrigerator for several hours or overnight. Just before serving add the seltzer water. Serve the sangria over ice garnished with fresh peach slices and a basil leaf.

View the recipe instructions at The View From the Great Island