📖 Instructions

1. Prep the Peaches: Gently wash two ripe peaches under cool water. Pat them dry with a clean towel. Slice the peaches into thin wedges. Don't worry too much about perfection; rustic slices work wonderfully. Discard the pits, of course!
2. Macerate with Sugar: In a large pitcher, combine the peach slices with two tablespoons of granulated sugar. The sugar will help draw out the peaches' natural juices, creating a delicious syrup base for the sangria. Let this mixture sit for about 15-20 minutes, stirring occasionally. You'll notice the peaches becoming softer and the sugar dissolving.
3. Add the Wine: Pour in one bottle (750ml) of chilled dry rosé wine. A crisp, light-bodied rosé works best. You can also use a white wine like Pinot Grigio if you prefer a slightly different flavor profile. Stir gently to combine with the peaches and sugar.
4. Infuse with Basil: Add 8-10 fresh basil leaves to the pitcher. Gently muddle the basil with the back of a wooden spoon to release its aromatic oils. Be careful not to over-muddle, as this can make the basil bitter. The basil will impart a lovely herbal note that complements the sweetness of the peaches.
5. Refrigerate to Infuse: Cover the pitcher and refrigerate for at least 2 hours, or up to overnight. This allows the flavors to meld together beautifully. The longer it sits, the more flavorful the sangria will become. Give it a taste after a couple of hours and adjust sweetness if needed by adding a touch more sugar or honey.
6. Top with Prosecco: Just before serving, top the sangria with one bottle (750ml) of chilled Prosecco. Pour it in slowly to maintain its fizz. The Prosecco adds a delightful effervescence that makes this sangria extra special.
7. Garnish and Serve: Add a few extra peach slices and fresh basil leaves to the pitcher for garnish. Serve the sangria in wine glasses filled with ice. Encourage everyone to scoop up some of the peach slices with their drinks. Enjoy responsibly!