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–+ servings
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Makes

6 to 8 servings

Ingredients

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.