White Sangria with Ginger and Basil

Adapted loosely from Every Day Food (July/August 2010)

I know, I know. Summer is over. We’re moving on to mulled cider and red wine. But when I still have so much basil around, it’s hard not to make just one more batch of this refreshing warm weather drink. I swear this is the last batch.

1 cup frozen mango chunks
1 cup frozen pineapple chunks
1 cup frozen sliced peaches
1 750 ml bottle Sauvignon Blanc
1/2 cup Triple Sec
1/4 cup fresh ginger root, peeled and julienned
1/2 cup loosely packed basil leaves
Juice of 1 lemon

Combine all ingredients in a large pitcher and gently mash together with a wooden spoon to allow basil to release flavor. Let sit overnight. Serve over ice.

Preparation time: 10 minute(s)

Steeping time: Overnight minute(s)

Number of servings (yield): 8

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