- 1 pound strawberries, hulled and stems removed
- 1 cup Lemoncello
- 1 cup raspberries
- 1 peach, sliced
- 1 bottle sparkling rose wine
- 1/4 cup, basil chiffonade
Place half of the strawberries in the bowl of a blender and puree until smooth. Strain the puree through a fine mesh sieve, discard any solids and seeds. Set aside.
Slice the remaining strawberries and add them to a large pitcher.
Add the Lemoncello and strawberry puree to the pitcher and gently stir. Add raspberries, peach slices and then the wine.
Fill 6 wine glasses with ice. Spoon several pieces of fruit into each glass. Pour the sangria over the fruit. Garnish with the basil chiffonade.