This white sangria recipe combines tropical flavors with fresh basil and citrus for a very light, floral, and refreshing, not to mention beautiful, result. Never forget the curb appeal. Choose a white wine full of crisp, fruity citrus notes. This one calls for a Sauvignon Blanc, but a Moscato or a fragrant, dry Riesling would also be nice. The St-Germain here adds a lovely, sweet floral note.
Makes
6 to 8 servingsIngredients
For the Basil Simple Syrup
- 2 cups sugar
- 1½ cups cold water
- 2 tablespoons corn syrup
- ½ cup packed fresh basil leaves
For the Sangria
- 1 bottle Sauvignon Blanc
- ¾ cup white rum
- ¼ cup St-Germain liqueur
- 1 mango cut into small chunks
- 6 strawberries sliced
- 1 kiwi sliced
- Juice from 1 lemon
- ¼ cup basil simple syrup
- 1 lemon sliced for garnish
- Basil sprigs for garnish
Instructions
For the Basil Simple Syrup
- Combine the sugar, water, and corn syrup in medium saucepan and cook over medium-high heat for about 12 minutes, until all sugar is completely dissolved. Do not allow the syrup to come to a full rolling boil.
- While the sugar is cooking, finely chop the basil and place half in a mesh bag or loose tea steeper and place into the sugar mixture. Set the other half aside.
- When slightly cooled, remove cooked basil and add fresh basil to the syrup and chill in a storage container or squeeze bottle until ready to use. This will keep up to 2 months in the refrigerator or 6 months in the freezer.
For the Sangria
- Combine all ingredients in a pitcher and refrigerate for at least 3–4 hours, or up to 12. Serve over ice and garnish with a lemon slice and fresh basil.
