See, this is the perfect summer sangria because it's crisp, refreshing, you can make it ahead of time to sit while you're at the beach, and when you take a sip the flavors scream, "I am summer in a glass."
Nectarine Basil Sangria
1 bottle prosecco
2 shots white rum
1 1/2 cups peach nectar
big handful fresh basil leaves
Quarter the nectarines, slice them and put them in a pitcher. Add the rum, peach nectar and basil and let sit in the fridge preferably overnight, but a few hours works as well. (The longer the better.) When you’re ready to serve, pour in the bottle of prosecco. Serve in a glass with ice, another little basil leaf and a few of the marinated nectarines.
P.S. As you may know, Italy is in the finals with Spain in the European Cup. I don't think people here have stopped freaking out since Balotelli scored the first goal in last night's game with Germany. There were fireworks over the castle for hours, horns honking, flags flying and general mayhem until the wee hours of the morning. I don't want to say anything to jinx us, but Italy has never played so well, and no one predicted that they could have ever gotten so far. Whatever happens on Sunday, the heart and soul they put into every game has been so beautiful and exciting to watch. And now I'm crying.