North Florida Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
F/U- Peach-Basil Sangria
For those that were interested in my original post, it was amazing! Seriously, it was very refreshing and a nice alternative from a red sangria if you're looking for a change. The basil was not over powering & a very nice touch.
I cut the sugar down to a little less than 1/2 a cup and I used a boottle of Pinot Grigio one step up from the 750ml size. Basically I made the syrup as suggested (but with the reduced sugar.) Then I poured half the syrup and half the amount of peach nectar into a pitcher and added half of the bottle of wine.
I cut back on everything because some of the reviews said they thought it was too sweet. I don't think it would have been too sweet, but it was definitely still sweet enough the way that I did it and by using a bigger bottle and only half the nectar per batch, I was able to get 2 batches out if it!
ETA: here's a link to the recipe for those that weren't a part of the first post.
http://allrecipes.com/Recipe/Peach-Basil-Sangria/Detail.aspx
I cut the sugar down to a little less than 1/2 a cup and I used a boottle of Pinot Grigio one step up from the 750ml size. Basically I made the syrup as suggested (but with the reduced sugar.) Then I poured half the syrup and half the amount of peach nectar into a pitcher and added half of the bottle of wine.
I cut back on everything because some of the reviews said they thought it was too sweet. I don't think it would have been too sweet, but it was definitely still sweet enough the way that I did it and by using a bigger bottle and only half the nectar per batch, I was able to get 2 batches out if it!
ETA: here's a link to the recipe for those that weren't a part of the first post.
http://allrecipes.com/Recipe/Peach-Basil-Sangria/Detail.aspx
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Re: F/U- Peach-Basil Sangria