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White Peach and Basil Sangria

White peach and basil sangria recipe
Maureen Petrosky / TODAY

Chef notes

There is a simple formula for making great sangria. Gone are the days of red wine only pitchers. Here’s a no- fail template for making a fabulous pitcher drink this weekend.

Simply choose your wine- red, white, rosé, bubbly or other. One 750ml bottle will do.

Pick your fruit, whether it’s berries, stone fruit or tropical you need at least a cup and can use as much as 2 or 3 cups.

Choose a spirit. Traditionally it’s Brandy but you can use vodka, rum, gin, bourbon, and tequila too. Go for ½ a cup.

Sweeten the pot with granulated sugar, agave syrup, honey or simple syrup. If you are using really ripe fruit or an off dry wine you may want to skip this part. If not it’s necessary to keep the balance of your drink.

Bubbles if you like- feel free to top of with ginger ale, club soda or a flavored seltzer for some refreshing spritz.

Grab your pitcher and a long spoon!



  • ½ cup of packed basil leaves
  • ½ cup bourbon
  • 1 bottle Moscato, chilled
  • 2 cups sliced ripe white peaches
  • 4 cups seltzer, peach flavored


In a large pitcher, add the basil and the bourbon, rolling the basil leaves as you add them to release their flavor and aroma. Lightly smash with a long spoon.

Add the chilled Moscato, peaches and the seltzer. Stir. Fill the pitcher with ice and stir to chill.

Serve in ice-filled wine glasses, being sure to serve peaches and basil in each glass.