Summer Sangria

The first time I made this sangria was when a group of my husband's college buddies gathered on our deck for a reunion of sorts. All self-proclaimed beer drinking guys, "No thanks, I'm not much of a fruity-drink man" is how my offer was politely declined. To me, this drink is summer in a glass, and I wasn't about to give up so easily. Long story short, by the end of dinner the boys were squeezing every last drop from the basil at the bottom of the pitcher. Need I say more? Make it before these long hot days come to an end. You will be happy you did, I promise.

Summer Sangria
adapted from Gourmet

8 to 10 basil leaves
1/4 cup fresh squeezed lemon juice
1/4 cup, plus 2 T. sugar
1 can pear nectar
1 750 ml dry white wine
2 small peaches (or nectarines) pitted and diced
basil leaves, for garnish

In a small sauce pan place basil leaves, lemon juice and sugar and gently bruise basil with the back of a spoon. Add pear nectar and bring just to a simmer and stir until sugar is dissolved. Remove from heat and let steep 5 minutes.

Pour wine into a pitcher. Strain nectar mixture through a sieve (discard basil) and add mixture to wine. Add diced fruit and fresh basil leaves. Pour over ice-filled glasses and top with small sprigs of basil.