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    Home » Recipes » Gluten-Free Recipes

    May 21, 2015 · Modified: Feb 7, 2020 by Becca Heyes · This post may contain affiliate links · 37 Comments

    Peach and basil white sangria

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    Total time: 5 minutes
    Servings: 4 glasses
    5 from 2 votes
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    Peach and basil white sangria - take a sip, close your eyes and say 'ahhh!'
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    Helloooo, sunshine! We've been having fairly mixed weather here lately - one day it'll be chucking it down, and the next it'll be gloriously sunny. Today is the latter, thankfully! So let's make the most of the sun while it's here, and celebrate with sangria!

    (which, by the way, you have to say in an obnoxiously bad Spanish accent: sangriiiiaaaa!)

    Peach and basil white sangria - take a sip, close your eyes and say 'ahhh!'

    I usually make sangria with red wine, plus whatever else I have on hand - orange juice, apple juice, lemonade, maybe a splash of brandy... it's a very technical recipe, as you can tell. This time I decided to mix things up a bit and go for a white sangria, made with juicy peaches, white wine, and a few fresh basil leaves for a bit of extra flavour.

    It's summery, it's sweet, and if you take a sip, then tilt your head back slightly with your eyes closed, I guarantee you will not be able to resist uttering a soft 'ahhhh'.

    Peach and basil white sangria - take a sip, close your eyes and say 'ahhh!'

    This white sangria quick to make, too - so you can spend less time preparing it, and more time drinking it. Just whizz up a couple of ripe, juicy peaches, then add a good glug of white wine. Finish it off with some lemonade and fresh basil, and serve it over ice.

    I used my favourite Lindeman's Bin 65 chardonnay for my sangria. It's become my go-to for when I want a tasty white wine for a reasonable price - as opposed to the £3 plonk that I sometimes resort to, which for some strange reason people don't seem to like being served when they come over for dinner...

    The Lindeman's Bin 65 is crisp and fruity, and it goes perfectly with a nice bit of sunshine (it is an Australian wine, after all). And the best part is, this sangria recipe only uses two thirds of a bottle - so there's still a little bit left to savour on its own!

    Peach and basil white sangria - take a sip, close your eyes and say 'ahhh!'

    I didn't make my sangria overly alcoholic (so it's totally acceptable to drink it in the middle of the afternoon, nudge nudge), but if you're a mega wine fan you can always go a bit crazier and add the whole bottle. No judgment here.

    What's your favourite summer drink? I'm hoping there will be lots of cocktails in my near future...

    Peach and basil white sangria - take a sip, close your eyes and say 'ahhh!'

    Peach and basil white sangria

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 2 votes
    Print Pin Comment
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 glasses
    Calories:
    Author: Becca Heyes

    Ingredients

    • 4 ripe peaches
    • 500 ml white wine (~ 2 cups)
    • 500 ml sparkling lemonade (~ 2 cups) - I used diet
    • 10 leaves fresh basil
    • Ice cubes, to serve

    Instructions

    • Remove the stones from the peaches, and slice.
    • Add two of the sliced peaches to a high-powered blender. Blend until well chopped, then add the wine, and blend again until no lumps remain. At this point, you can pass the mixture through a fine mesh or muslin if you like (I didn't bother).
    • Add the lemonade and basil leaves, and mix well. Add the remaining peach slices, and serve over ice.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    White sangria NI

    Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.

    Peach and basil white sangria - take a sip, close your eyes and say 'ahhh!'Love Lindeman's Bin 65 chardonnay? Try putting it to good use in my white wine mushroom bruschetta with halloumi:

    White wine mushroom bruschetta with halloumi

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    Reader Interactions

    Comments

    1. sam says

      September 17, 2015 at 6:27 am

      Saved as a favorite, I really like your web site!

      Reply
    2. Michelle @ The Complete Savorist says

      May 29, 2015 at 7:43 am

      This looks so refreshing. I will dream about this until I get the opportunity to make it.

      Reply
    3. Katerina says

      May 29, 2015 at 7:14 am

      I love, love sangria and your tweak looks very refreshing! Bookmarked!

      Reply
    4. LydiaF says

      May 29, 2015 at 4:25 am

      Love the idea of peaches and basil together, especially when wine is involved.

      Reply
    5. Linda (Meal Planning Maven) says

      May 29, 2015 at 2:53 am

      What a refreshing drink for us to enjoy on one of our many hot Florida summer nights!

      Reply
    6. peter @feedyoursoultoo says

      May 26, 2015 at 2:33 pm

      I think I might like this better than the original. The peach and the lightness of this drink are perfect for summer.

      Reply
    7. Dan from Platter Talk says

      May 26, 2015 at 3:39 am

      So refreshing and light sounding; love this one!!

      Reply
    8. Eileen says

      May 25, 2015 at 8:21 pm

      Oh man! I knew I should've brought peaches or nectarines home from the store. I suppose a version of this with fresh cherries will just have to do! :D

      Reply
      • Becca @ Amuse Your Bouche says

        May 26, 2015 at 9:37 am

        Omg that would be just gorgeous! Would love to see pics if you do make it, I bet it would be beautiful :)

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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