Tuesday at the Table

Remember a few weeks ago when I turned a wine-tasting into a photo shoot? Well we left the winery with more than a few bottles and a fuller camera card.

Just the night before, DavenLore Winery had participated in a local sangria contest and gotten rave reviews on their Peach Basil Sangria. Lucky us, they posted the recipe on their website so we all could enjoy it. And our family certainly did when I got around to making it for our last get-together.

Peach Basil Sangria
recipe courtesy of DavenLore Winery, Prosser WA

Ingredients:
3/4 cup white sugar
1 cup loosely packed fresh basil leaves
3 1/2 cups peach nectar
1/4 cup fresh lemon juice
1 (750 milliliter) bottle white wine such as 2014 DavenLore Dry Riesling

Directions:
In a saucepan, combine the sugar, basil leaves, half of the peach nectar and lemon juice. Bring to a simmer, crushing the basil leaves with the back of a spoon to release their flavor. Simmer just long enough to melt the sugar, then remove from heat and allow to cool.

Strain the basil mixture into a pitcher filled with ice cubes. Pour in wine and remaining peach nectar. Stir briefly and serve.

So yeah. If it's summer where you live, you just might give it a try. Cuz it's delish.