Thai-Basil Sangria


  • 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
  • Ice
  • Chilled club soda
  • 12 thin orange slices, for garnish

Cooking Instructions

Step 1: 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 & orange zests.  Let the syrup stand, stirring often, until cooled to room temperature, about 20 minutes.  Discard the basil sprigs and zest strips.

Step 2: 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.

Enjoy this white-wine sangria from Food & Wine!