Ingredients
1
cup peach nectar
1/2
cup amaretto
1
bottle (1 liter) ginger ale (4 cups)
1
bottle (750 ml) white Zinfandel wine
2
fresh peaches, pitted, cut into thin wedges
1/2
cup fresh or frozen raspberries
1
handful fresh basil leaves, torn
Preparation
In punch bowl or very large pitcher, mix nectar, amaretto, ginger ale and wine. Add peaches, raspberries and basil. Refrigerate until serving time. Serve cold.
