Summer Sunset Sangria

This sexy and refreshing sunset-colored sangria is almost too pretty to drink. Almost.

Makes 8 servings

What You Need:

For the Basil-Scented Simple Syrup:
2 cups sugar
1 cup water
1 cup fresh basil leaves 

For the sangria:
1 750-mililiter bottle Prosecco, chilled
Basil-Scented Simple Syrup (see recipe)
1/2 cup pineapple juice
1/2 cup tonic water
3 tablespoons fresh lime juice
1 cup fresh raspberries, rinsed and patted dry
1 very large peach, pitted and cut into 1/2-inch cubes

What You Do: 

1. For the Basil-Scented Simple Syrup, in a small saucepan over medium-high heat, combine all ingredients and bring to a simmer. Cook for 5 minutes, then remove from heat and let cool completely. Strain, discard basil leaves, and set aside. 

2. For the sangria, in a large glass pitcher combine all ingredients. Pour over ice in glasses and serve immediately.

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