I’ve been having a lot of sangria recently. I don’t know if its because I’ve been doing a whole lotta celebrating recently or what, but there has been a ton of sangria in my life this past month. Okay, so maybe not a ton. Perhaps like 4-5 glasses over the last 4 weeks but thats a lot considering before this month I hadn’t had sangria in ages.
You see we are getting married in just over four months! 4 MONTHS PEOPLE!? OMG. I need to find shoes for my dress. And a makeup artist.
But one of the most exciting parts of getting married, besides actually getting married, is that we get to create all these kick ass cocktails for our bartenders to make the day of the wedding! SCORE! It’s tough work. I know. But hey, someones gotta do it!
And let’s talk about that for just a hot second. Why haven’t I had a sangria in so long? It’s kinda an amazing drink. You get a wine glass filled with tons of seasonal fruit and wine. That’s got my name written all over it.
Luckily this past weekend I picked up a bounty of fresh spring produce at my farmers market. After whipping up a few dishes I had planned for the weekend, I found myself with some extra fruit and decided to whip up a fun sangria for us for Saturday night dinner. The result, this awesome white wine sangria that is stuffed to the brim with delicious citrus, super ripe fragrant strawberries, fresh tangerine juice, white wine, a splash or two of brandy and a basil simple syrup. Pure perfection if you ask me. This one is totally going into my book for fun drinks to serve my friends this summer. Can you say summertime beach picnic!? So perfect. Enjoy!
Citrus and Basil Sangria
- 1/4 cup water
- 1/4 cup sugar
- 10 basil leaves
- 1 bottle of sauvignon blanc
- 1 blood orange sliced
- 1 cara cara orange sliced
- 1 tangelo or tangerine sliced
- 1 cup fresh strawberries tops removed and sliced
- 1 meyer lemon skin peeled and cut into 2 inch strips
- 1/4 cup brandy
- 1 cup blood orange italian soda or any italian soda flavor you prefer
- 1/4 cup fresh tangerine juice
- Combine the water and sugar in a small saucepan and bring to a boil. Once the sugar has dissolved, remove the saucepan from the heat and add the basil leaves. Let the basil infuse the simple syrup for 20 minutes while the mixture cools.
- In a large pitcher,