Tuesday, July 31, 2012

Peach, Basil and Raspberry White Sangria

Brady and I co-hosted a Stock the Bar couples shower with his brother and sister-in-law a few weeks ago in Minneapolis. Brady's sister is getting married next month and she and her fiance are in the process of remodeling their basement and adding a bar. We thought that a Stock the Bar couples shower would be a fun way to get everyone together before the wedding and a good excuse to load them up with fun bar accessories and alcohol.

I recently came across the below sangria recipe and thought it would be perfect for the party. Our peach, basil, and raspberry white sangria ended up being a huge hit. It's pretty and refreshing and a nice change from beer and wine. We served the sangria in a pretty glass beverage dispenser and had frozen cubed peaches and raspberries on the side so that guests could drop in some fruit and keep their drink cool.



Peach, Basil, and Raspberry White Sangria

Serves 12

1 Bottle of white Zinfandel wine
1/2 cup Amaretto
1 cup peach nectar
1qt ginger ale
2 fresh peaches, pitted and sliced into wedges
1/2 cup fresh or frozen raspberries
A handful of fresh basil leaves, torn

Mix everything well in a large punch bowl or large pitcher. Chill and serve cold.

 ** If using a drink dispenser with a spout, I suggest freezing a handful of raspberries and cut up peaches that you can then add into individual glasses when serving.

1 comment:

Seth, Sarah and Caitlyn Daggett said...

This was amazing, and now I want a glass!