Sparkling Peach Basil Sangria Food

SPARKLING PEACH BASIL SANGRIA

Steps:

• In a medium size sauce pan, combine the peach nectar, sugar and lime juice. Bring to a boil over high heat and cook until the sugar is dissolved, just 1 or 2 minutes.
• Remove from heat, and add in 1 cup basil leaves. Crush and muddle the basil leaves in the mixture to release the flavor. Pour the peach basil mixture into a heat proof container, then refrigerate for at least 2 hours, or up to 4 days. The longer it sits, the more basil flavor there will be.
• When ready to serve, strain the peach basil in large pitcher, discarding the used basil leaves. Combine the strained peach basil mixture with the sparkling wine and vodka (if using vodka), then add in 1 sliced lime, 1 sliced peach and 1/2 cup basil leaves. Stir to combine. Serve in a tall glass with ice and garnish with a wedge.

SPARKLING SANGRIA

Steps:

• In a small saucepan, combine the sugar, water and vanilla. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature. Discard vanilla bean., Divide the fruits between 2 large pitchers. Add the wine, orange juice, liqueur, Cognac, lemon juice, lime juice and vanilla mixture. Refrigerate for at least 4 hours. Just before serving, stir in carbonated water.

SPARKLING SANGRIA

Steps:

• In a large pitcher or drink server, combine the strawberries, blueberries, orange liqueur, sugar and oranges. Stir to combine. Top with the prosecco and ice. Serve.

PEACH SANGRIA

Steps:

• Place sliced peaches into a large pitcher. Add white wine, peach juice and peach schnapps (or whiskey if using). Stir to combine.
• Chill the sangria in the fridge for 1 to 2 hours minimum and up to 24 hours.
• Add the sparkling water and stir to combine.
• Serve over ice and peach slices and garnish with a sprig of mint.

PEACH SANGRIA

Steps:

• Put the dry white wine, Cointreau, peach schnapps, golden caster sugar, cinnamon sticks, sliced limes and oranges into a large bowl, stir and chill. To serve, add the soda water and some ice and pour into jugs.

PEACH-BASIL SANGRIA

Steps:

• 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.
• Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.

PEACH BASIL SANGRIA

Steps:

• Stir Pinot Grigio, 1 chopped peach, peach schnapps, basil, and agave nectar together in a pitcher; add ice. Pour into glasses and garnish with peach slices.