Sangria is one of my favorite go-to drinks to make for a party.. or sometimes just for myself! I love creating new variations of it using spices, herbs, and fruits that are in season at the time. With this last month of summer being so ridiculously hot and humid, I wanted to make something that was light, refreshing, and embodied some of my favorite summer flavors.
I kept it simple with crisp white wine, a little heat from a freshly picked Serrano pepper out of the garden, and the subtle and sweet blend of white peaches and basil. The flavors all infuse together to create a deliciously fresh summer sangria that’s perfect to sip and cool down with in these last few weeks of the season.
(makes 6-8 glasses)
3 white peaches, peeled, pitted, and sliced into wedges
3/4 cup basil leaves (I used a mix of purple and green)
1/2 of a Serrano pepper
2 Tbs honey
1/2 cup spiced rum or bourbon
1 (750ml) bottle of white wine (Sauvignon Blanc or Pinot Grigio)
Champagne or club soda (optional)
In a large pitcher combine all of the ingredients except for the champagne or club soda.
Muddle the basil leaves and pepper half with a wooden spoon to release their flavors and stir together. Make sure peaches are submerged under the liquid, cover the pitcher, and refrigerate for 24 hours. Taste test after 8 to 12 hours and remove pepper half if the sangria is getting too spicy for you.
Add a few of the peach wedges to wine glasses (eating the fruit at the end is the best part!) and strain sangria into the glasses filling about 2/3 of the way full. Finish filling the glasses with champagne or club soda to add some more crispness and a little bubbly. Garnish with a fresh basil leaf and serve right away.