Up to Our Elbows in Basil, Part 2: Put the Basil in the Wine, Drink It All Up

Basil Sangria
(from Nancy Sullivan)

Basil. We all think we can't get enough, until we think there is just
too much. Want a completely out-of-the-box recipe for all the great
basil we have been getting? Try white wine sangria. Nancy made up a batch of this last Saturday and reports that it was very well received!

Peach White Wine Sangria

1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs
1/4 cup sugar (start with less, add more to taste)
1/4 cup fresh lemon juice
2 cans peach nectar (23 fluid ounces total) or a 32 oz. bottle of apricot
nectar
1 (750-ml) bottle chilled white wine
1 large peach (peeled if desired), diced; more if you want it fruitier!

Coarsely chop basil leaves and put in small saucepan with sugar,
lemon juice, and apricot or peach 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, add cut up peach(es).
Chill, covered, at least 1 hour and up to 24. Serve over ice. Top off
with a little soda water if desired. Garnish with basil sprigs.