1 cup loosely packed fresh basil leaves, plus 8-10 sprigs
3/4 cup sugar
1/4 cup fresh lemon juice
2 cans peach nectar (23 ounces total)
1 bottle chilled dry white wine
1 large peach, diced

Put basil leaves and lemon juice into a small saucepan, and bruise leaves by mashing with a wooden spoon.  Add 1 can nectar and bring just to a simmer, stirring until sugar is dissolved.  Remove from heat and let stand 5 minutes, then pour through a medium mesh sieve into a heat-proof pitcher, discarding basil leaves.  Stir in wine, peach, remaining can of nectar and basil sprigs.  Chill, covered, at least 1 hour and up to 24.

Serve over ice