White Peach and Basil Sangria
If you didn’t know you could spiralize citrus, let me be the one to break the news to you: YOU CAN! And it’ll now be the best thing that’s happened to you and your kitchen skills!
I love spiralizing citrus for waters in the summertime when we have guests over – it’s always an impressive way to present water (in a clear pitcher, of course.) The only caveat: you’ll need to remember to trim those noodles! If you don’t trim them, it’ll be hard to drink the water, you’ll be sipping fruit noodles!
Now, the peaches and basil give this sangria an extra summery, floral vibe – and a good way to use up those peaches you get at the farmer’s market (the juicier, the better!)
I don’t love sweet cocktails or drinks, so this sangria definitely is lower on the sweet level and stronger on the alcohol level! If that’s your vibe, you’ll love this sangria. It calls for peach or apricot sangria (which I don’t even know existed), but it makes a big difference in the flavor here, so try to find it. If you can’t, regular brandy works in a pinch!
If you need a little bit of sweetness, you could add a 1/2 cup of orange juice or stir in some sugar when you whisk together the alcohol (before adding the fruit.) If you omit the peaches, add another orange!
And that’s about it.. enjoy this sangria, cheers to you and me!
White Peach and Basil Sangria
Ingredients
- 1 bottle 750ml white wine (Sauvignon Blanc or Pinot Grigio)
- ½ cup peach or apricot brandy if you can’t find that, regular brandy will work
- ½ cup seltzer I love Topo Chico here!
- 1 medium orange Blade A, noodles trimmed
- 1 small lemon Blade A, noodles trimmed
- 1 small lime Blade A, noodles trimmed
- 1 peach pitted and cubed
- 6 basil leaves torn
Instructions
- In a large pitcher, stir together the wine, brandy, and seltzer. Add the orange, lemon, lime, peaches, basil, and stir. For best flavor, let sit for 4 hours. Stir and serve.
