In the bottom of a cocktail shaker or small pitcher add one diced apricot half, 2 oz of the canned juice, and 4 to 6 basil leaves. Muddle with a muddler or wooden spoon.
Add 1 oz orange liqueur and 8 oz of wine. Stir to combine.
Add a few ice cubes to 2 wine glasses. Slice or dice an additional apricot half and divide it between the 2 glasses.
Pour the sangria over the ice and garnish with a sprig of basil or a basil leaf.