Tuesday, August 12, 2014

Summertime Sangria


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 (torn) basil leaves

Mix everything well in a punch bowl or large pitcher, and then add the fruit and the basil. Chill and serve cold.

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