Peach Basil Sangria

Peach Basil Sangria

A Farmers Jam twist on a summer classic. This cocktail is sweet, fruity, and refreshing.

If you wanna be fancy with it (like we did), you'll want to prepare this about an hour before you serve it to get the juices flowing. But if you're in a rush, don't worry about the wait and dive straight in.

You'll need two bottles of dry white wine, brandy, Peach Basil Cocktail Syrup, four peaches, four 6 oz containers of raspberries, two lemons, a handful of basil, and sparkling water.

This creates about 10 servings, and you can cut the recipe in half or double it depending on your needs.

Here are the steps:

Cut up the peaches into one inch chunks, add the peach and raspberries to a punch bowl.

Pour about 3oz of Peach Basil Cocktail Syrup over the fruit and let it sit for about an hour.

Cut the lemons into wheels and add to bowl. Add the wine, 1/2 cup of brandy, and 1/2 cup of Peach Basil Cocktail Syrup. Tear basil leaves and add to the bowl. Stir to combine.

Serve using a ladle or pour into a pitcher. Add plenty of ice and a splash of sparkling water to each glass.


James enjoying Peach Basil Sangria

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