- Place 1 cup of the wine and granulated sugar in a small pot. Bring to a boil over high heat, boil 1 minute, or until sugar is dissolved.
- Pour sugar/wine mixture, the remaining wine and liqueur (or juice) into a large bowl. Add peaches, limes and basil; cover and refrigerate sangria 4 hours or overnight.
- When ready to serve, add ginger ale to the sangria. Fill a pitcher or two, depending on size, half full with ice. Ladle the sangria into the jug(s) and serve with glasses to pour it into. Also serve sangria with spoons or forks, so those enjoying the sangria can scoop the peaches out of the glass and eat them.
Recipe Options: To make rose or sparkling wine summer berry sangria, simply replace the white wine with one of those types. If desired, instead of peaches, use sliced fresh nectarines in this sangria.