Thai basil adds a whole other level of flavor to white sangria. From “Nantucket Chefs’ Clambake, The 20 Best Summer Drinks, The Best Sangria Recipes.”
- 1/4 cup sugar
- 1/4 cup water
- 8 Thai basil sprigs
- Zest of 1 lemon, peeled in 3-inch strips
- Zest of 1 orange, peeled in 3-inch strips
- 2 bottles chilled Pinot Grigio
- 3/4 cup brandy
- 1/2 cup fresh orange juice, strained
- Chilled club soda
- 12 thin orange slices, for garnish
In a small saucepan, combine the sugar and water and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat. Add the basil sprigs and lemon and orange zests. Let the syrup stand, stirring often, until cooled to room temperature, about 20 minutes. Discard the basil sprigs and zest strips.
In a large pitcher, combine the basil syrup with the wine, brandy and orange juice. Pour the sangria into ice-filled glasses, top with club soda and garnish each drink with an orange slice. Serves 12.
Per serving: 150 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 8 g carbohydrates; 0 mg cholesterol; 6 mg sodium; 0.4 g protein; 0.4 g fiber.