Ingredients
- 1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs
- 3/4 cup sugar
- 1/4 cup fresh lemon juice
- 2 cans peach nectar (23 fluid ounces total)
- 1 (750-ml) bottle chilled dry white wine
- 1 large peach (peeled if desired), diced
Directions
- Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon. Add 1 can nectar and bring just to a simmer, stirring until sugar is dissolved. Remove from heat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves. Stir in wine, peach, remaining can nectar, and basil sprigs. Chill, covered, at least 1 hour and up to 24. Serve over ice.
