Tropical Sangria

6-8

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.

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


Basil Simple Syrup

2 cups sugar

1½ cups cold water

2 tablespoons corn syrup

½ cup packed fresh basil leaves

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.


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.


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