Summer Sangria

Two sangria recipes for summer from Sunsinger Wine and Spirits, Champaign. Berry Rosé Sangria (from Gourmet, July 2005) As seen on the Morning Show 1/2 C sugar 1 C water 1/4 C creme de cassis 1-1/2 C assorted berries, blackberries, blueberries and raspberries 1 (750ml) bottle chilled dry rose wine 2 teaspoons fresh lemon juice, or to taste. Put berries into a heatproof pitcher. Bring sugar, water and creme de cassis just to a simmer in a small sauce pan,, stirring until sugar is dissolved. Pour syrup into heatproof pitcher and let stand 5 minutes. Add wine and lemon juice and stir mixture well. Chill, covered, until ready to serve. Serve over ice. Sangria keeps, chilled and covered up to 3 days. Peach White-Wine Sangria (from Gourmet, July 2005) 1 C loosely packed fresh basil leaves plus 8 to 10 sprigs 3/4 C sugar 1/4 C fresh lemon juice 2 cans peach nectar (23 fl oz total) 1 (750ml) bottle chilled dry white wine 1 large peach (peeled if desired) diced Put basil leaves, sugar and lemon juice into a small saucepan and bruise leaves by mashing with a wooden sspoon. Add i can nectar and bring to a simmer, stirring until sugar is dissolved. Remove fromheat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves. Stir in wine, peach, remaining can nectar, and basil sprigs. Chill, covered, at least 1 hour and up to 24. Serve over ice.