There’s plenty of basil in the garden so I decided that would be the pairing.
Master Ratio: of 1 bottle of white prosecco wine to 1/2 cup of sugar syrup to 1/2 c of alcohol/brandy/liqueur and 3/4 bottle of sparkling water.
To make the Basil Lime Simple Syrup:
1/2c of stems and leaves of fresh basil (packed)
zest of 1 lime
1/2c Organic Cane Sugar**
Boil 1/2c of water with 1/2c of sugar and the zest of 1 lime until the mixture boils and the sugar is completely dissolved. Stir in the basil leaves. *Cool. When cooled strain through a fine mesh sieve, discarding the filtered bits. You can do this in the microwave and it takes just a couple of minutes depending on the power of yours.
**Because this syrup was going into a white sangria I used Organic Cane Sugar which nets a golden colored syrup.
*Cool it fast in a metal bowl in the colder part of your fridge or in the freezer.
White Sangria Recipe
3 White Peaches peeled cut into cubes (you can not peel them if you wish)
1 lime juiced. You can use some of the pulp if you wish.
Basil leaves – to taste. I used 2 large sprigs of leaves only – and I used Purple Opal Basil and Green to give extra color
1 Bottle White Sparkling Wine – I used a Prosecco
1/2c of Elderflower Liqueur (I used St. Germain)
3/4 bottle of Sparkling Mineral Water (to taste)
1/2c of Simple Syrup – I used the Basil Lime Simple Syrup recipe above.
To a large pitcher add the white peach pieces and basil, juice from the lime, Elderflower Liqueur, and the cooled basil lime simple syrup.
Add the bottle of White Wine. Mix Well and taste.
Add Sparkling Water tasting after 1/2 the bottle. If you want the Sangria lighter add some more water.
If you are making this a few hours ahead for a party then don’t add all the sparkling wine and water. Macerate the fruit/basil in the syrup, liqueur and 1/3 of bottle of the sparkling wine. Then add the water and the rest of the wine before serving.
I think Sangria is best served fresh. You can make it a few hours ahead but if you have to make the night before, leave the fresh fruit out until a few hours before serving.
Notes on ingredients:
Another option for color would be to add a handful of raspberries and use yellow peach/nectarine.
A variation would be to add another flavor element of mint or switch the basil for the mint in both the syrup and the leaves.
Choosing a Wine: You want a sparkling wine that’s not too sweet but has some rustic bubbles. This is the perfect use for a prosecco or cava.