peach basil sangria

"WHAT'S FOR DINNER HONEY?"


Today the answer is "sangria Baby, just sangria".  Betty is tired of cooking, she's kicking back with this pretty, and pretty delicious, summer concoction.


Peach Basil Sangria- from Redhead Betty

1 bunch of basil
2 Meyer lemons- juice and zest
23 oz. peach nectar
1 bottle well chilled Broadbent Vinho Verde
1 peach, sliced vertically into thin slices

Take the top sprig of leaves off each basil stem, then tear the rest of the leaves off and throw in a medium pot. Add the juice and zest of the lemons to the pot.

Pour in half the peach nectar {Betty gets Looza brand nectar from the Fruit Center, because Betty loves the FC.  You can use their apricot too- delicious}. Press the basil leaves with a wooden spoon to bruise the leaves and release flavor.  Bring to a simmer and keep it there for 5 minutes. 

Cool and put through a strainer.  Add the rest of the nectar and chill well.

Pour into a pitcher and add the Broadbent Vinho Verde- a slightly effervescent white wine that Judy Sneath introduced us to this spring and is on everyone's new BFF summer wine list.  Find it right up front at Bare Cove Wine Annex.

Chill for 1 hour at least, 24 at most. Pour over ice, add a basil spring and peach slice for garnish and enjoy. Enjoy a few.  Betty thinks you deserve it.