Description
This Tropical White Wine Sangria is a refreshing and vibrant summer cocktail combining juicy pineapple, zesty lime, fragrant basil, and crisp Vinho Verde wine. Infused with basil simple syrup and pineapple rum, this sangria offers a perfect balance of sweetness, tartness, and herbal notes. It’s an ideal make-ahead drink to cool off on warm days or entertain guests with a tropical flair.
Ingredients
Scale
Fruit and Herbs
- ¼ whole pineapple, peeled, cored, and cubed
- 1 lime, sliced
- ½ cup fresh basil leaves
Liquids and Syrups
- â…“ cup basil infused simple syrup (see notes)
- ¾ cup pineapple rum
- 1 (750 ml) bottle Vinho Verde wine, chilled
- 6 ounces sparkling water or club soda, chilled
Instructions
- Combine Ingredients: In a large pitcher, add the cubed pineapple, lime slices, fresh basil leaves, basil-infused simple syrup, and pineapple rum. Stir well to blend all the flavors together.
- Refrigerate: Cover the pitcher and refrigerate the mixture for at least four hours, allowing the fruit and herbs to infuse the alcohol with their tropical and herbal flavors.
- Add Wine: When ready to serve, pour the chilled Vinho Verde wine into the pitcher and stir thoroughly to combine with the infused mixture.
- Serve: Fill glasses with ice, pour the sangria over the ice, and top each glass with about 1 ounce of sparkling water or club soda for a refreshing fizz. Garnish with extra pineapple cubes and lime slices for a beautiful presentation and added flavor.
Notes
- Basil Infused Simple Syrup: To make, combine equal parts sugar and water in a saucepan, heat until sugar dissolves, add fresh basil leaves and steep off heat until fragrant, then strain and cool.
- This sangria is best made ahead to allow full flavor infusion.
- Vinho Verde is a light, slightly effervescent Portuguese white wine that complements tropical fruits perfectly.
- Adjust sweetness by varying the amount of basil simple syrup used.
