This dip is a popular due to the abundance of cheese and artichoke taste. Expect no leftovers when serving this dish warm from the oven with white tortilla chips.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup white sugar
- 1 cup loosely packed fresh basil leaves
- 3 ½ cups peach nectar
- ¼ cup fresh lemon juice
- 1 (750 milliliter) bottle white wine such as Pinot Grigio
Instructions
- 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.
Reviews
I liked this but modified the recipe. I used Chardonnay and left out the sugar. Next time I will use a bit less nectar because it was a bit sweet.
We both felt that this was ok, but overly sweet and not worth repeating.
I made a quadruple batch – added Peach Schnapps, Vodka, Mango nectar, Sliced peaches and fresh, whole raspberries for a party of 70 and it was a huge hit!
Awesome Recipe
This is totally yummy. I also added 1 cup of vodka and 1/2 of Peach Schnapp.
Why have I never thought to put basil in Sangria??? It was AMAZING. I was asked for the recipe multiple times. I omitted the sugar because I don’t like sweet drinks but I did add some fresh peaches since it was the season for them. I will be making this again and again!
I used 1/4 cup light brown sugar, 1 cup basil, juice from a lemon and lime, and 1/2 cup peach nectar in the saucepan. I poured 1 cup of peach nectar in the pitcher with ice. I used 2 bottles of white wine and poured it over the basil in the strainer. I also added some fresh basil sprigs and big peach chucks in the pitcher. I thought it was sweet BUT very delicious! It was a hit at my party and gone in less than 2 hours. I made a second batch the same way except with 4 bottles of Moscato. It was fantastic! I will definitely make this again.
After reading about how sweet it was I got nervous and used about an eighth cup of sugar and chardonnay. This made the drink very dry. If I try it again, I will use sauvignon and add 1/2 to 3/4 cup sugar.
I made this recipe for myself and a few friends, and it was a hit! Unfortunately, I couldn’t get any basil at the grocery store, but I substituted mint for the basil and it was delicious (I’ll definitely be trying it with basil next time)!!! I’m usually a red wine drinker, but the combination of peach nectar, pinot grigio and mint was delicious! It was especially refreshing outside on the patio.
Very tasty although a little sweet. I doubled the recipe but only used 1 cup of sugar. Next time I would probably use even less sugar. I also used mango and peach nectar.
What a refreshing and yummy drink! Easy to make and quick too! I added 1/4 cup of sugar so it had a hint of sweetness instead of what the recipe called for. I left the Basil leaves in the Sangria for a nice visual effect and served it over a little ice. Will make again soon! 🙂
I love this Sangria! I have taken it to several parties and it has been a huge hit everytime!
delicious!!!!
My initial reaction was, hmmm – peach and basil?!? But, oh what a wonderful marriage of flavors!! Since I had one last ripe mango on my tree, I sliced half of it into the nectar and basil mixture, bringing it to a simmer then cooling. After straining, I blended it with pinot grigio – very refreshing flavor! I will definitely serve this at my annual bbq next summer!
This stuff is amazing!
I really wanted to like this recipe, but the basil just didn’t seem to belong. I only used 1/2 the amount the recipe called for, and it had a medicinal aftertaste. I did try this recipe without the basil, and it was okay —
I have made this for a few parties and now it has become my reputation. People remember it all year round and can’t wait for my basil to grow so I can make it again! I now grow twice the basil I used to just for this recipe. I prefer using mango nectar and will usually add 1/2 the sugar of the recipe. I’ve tried different types of white wine, may I suggest staying away from moscato!
I reduced the sugar and added more wine, but still a bit too sweet for most folks. Also, it is a MUST to strain the basil after cooking, otherwise the leaves become a total pain. I used mostly peach nectar the first time and mostly mango nectar the second time and preferred the mango.
Easy and very refreshing. I used Splenda instead of sugar. Since I was just testing the recipe, I decided to cut the recipe in fourth. The single-serve cans of peach nectar and wine worked perfect for this purpose.
Mmmm.. Tasty!!! I used V8’s Peach Mango V-Fusion with a Pinot Grigio and cut the sugar in half. It was still very sweet and delicious!
Great combination of flavors. Cook down the fresh peaches and basil in the peach nectar for richer flavor. Also added vodka/reduced sugar to cut sweetness.