Summer is synonymous with sunshine, laughter, and, of course, refreshing drinks. And nothing screams summer quite like a vibrant, fruity sangria. But forget the overly sweet, clichéd versions you might find elsewhere. This Italian Summer Sangria with Peaches and Basil is a sophisticated twist on a classic, perfect for sipping on a warm evening with friends. Inspired by my trip, last summer, to the Amalfi Coast, where every meal seemed to be accompanied by some variation of this elixir, the combination of ripe peaches, fragrant basil, crisp rosé, and bubbly Prosecco is simply divine. There was this little bistro tucked away where the locals would gather every night. Oh how I wish I could go back there sometimes!
What sets this sangria apart? It's the thoughtful balance of flavors. The sweetness of the peaches is tempered by the herbaceous basil and the dry rosé. The Prosecco adds a festive sparkle that elevates the drink to something truly special. This is more than just a drink, really. It's an experience, a little piece of la dolce vita in a glass. What does this mean for you? It means ditching those boring summer cocktails and embracing a drink that's as vibrant and flavorful as the season itself. Get ready to impress your friends (and yourself!) with this easy-to-make, utterly delicious sangria. Trust me; your taste buds will thank you.
Required Equipments
- Large Pitcher
- Wooden Spoon
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
Italian Summer Sangria with Peaches and Basil: Frequently Asked Questions
Italian Summer Sangria with Peaches and Basil
This Italian Summer Sangria with Peaches and Basil is a refreshing twist on a classic, blending ripe peaches, fragrant basil, dry rosé, and bubbly Prosecco for a taste of 'la dolce vita' in every sip.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Peaches: Gently wash two ripe peaches under cool water. Pat them dry with a clean towel. Slice the peaches into thin wedges. Don't worry too much about perfection; rustic slices work wonderfully. Discard the pits, of course!
- Macerate with Sugar: In a large pitcher, combine the peach slices with two tablespoons of granulated sugar. The sugar will help draw out the peaches' natural juices, creating a delicious syrup base for the sangria. Let this mixture sit for about 15-20 minutes, stirring occasionally. You'll notice the peaches becoming softer and the sugar dissolving.
- Add the Wine: Pour in one bottle (750ml) of chilled dry rosé wine. A crisp, light-bodied rosé works best. You can also use a white wine like Pinot Grigio if you prefer a slightly different flavor profile. Stir gently to combine with the peaches and sugar.
- Infuse with Basil: Add 8-10 fresh basil leaves to the pitcher. Gently muddle the basil with the back of a wooden spoon to release its aromatic oils. Be careful not to over-muddle, as this can make the basil bitter. The basil will impart a lovely herbal note that complements the sweetness of the peaches.
- Refrigerate to Infuse: Cover the pitcher and refrigerate for at least 2 hours, or up to overnight. This allows the flavors to meld together beautifully. The longer it sits, the more flavorful the sangria will become. Give it a taste after a couple of hours and adjust sweetness if needed by adding a touch more sugar or honey.
- Top with Prosecco: Just before serving, top the sangria with one bottle (750ml) of chilled Prosecco. Pour it in slowly to maintain its fizz. The Prosecco adds a delightful effervescence that makes this sangria extra special.
- Garnish and Serve: Add a few extra peach slices and fresh basil leaves to the pitcher for garnish. Serve the sangria in wine glasses filled with ice. Encourage everyone to scoop up some of the peach slices with their drinks. Enjoy responsibly!
📝 Notes
🍎 Nutrition
Calories: 220 kcal
Protein: 1g
Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Calcium: 20mg
