Peach Sangria
The juice of 2 small lemons (scant ½ cup)
1/3 cup sugar
3 small peaches, nectarines, and/or plums
A handful of berries
2 cups peach nectar
1 bottle dry white wine, chilled (I like Vinho Verde because it’s inexpensive and a little effervescent.)
¼ cup basil leaves, torn
Combine the lemon juice and the sugar in a pitcher and let is site while you prepare the fruit. Wash and thinly slice or chop the stone fruit and wash and slice (as needed) the berries.
Add the peach nectar to the lemon-sugar mixture and whisk well. Add the prepared fruit, the wine, and the basil leaves and stir well. Serve well chilled over ice. Keeps up to 1 day in the refrigerator.
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