Inspired by winter citrus and wanting to use up some fresh herbs on the window sill, this sangria has a light note, with a refreshing crisp sweetness. Perfectly paired with a tablescape full of citrus and eucalyptus, this is sure to be a crowd pleaser.
Winter Citrus Sangria with Mint Basil Simple Syrup
yields: 1 pitcher, 6-8 servings
- 1 bottle of Pinot Grigio
- 2 C fresh squeezed orange juice
- 5 minneola tangelos
- 1 C dry vermooth
- 1 1/2 T fresh mint
- 1 T fresh basil
- 1 C water
- 1 C sugar
- 1 bottle club soda
Prepare the sangria 6-8 hours ahead. Pour pinot grigio, vermooth, and orange juice into pitcher. Slice 3 minneolas in rounds keeping rind on and removing seeds. Add 1/2 C of fresh mint. Place in fridge. To make the simple syrup, bring water to boil and add sugar. Reduce heat and stir until sugar dissolves. Add the fresh herbs and remove from heat. Let herbs infuse the syrup for 30 minutes. Remove herbs and dispose. Cover syrup and store at room temperature. For serving, add ice to a highball glass. Place two finger widths (approximately 1/2 T) of simple syrup to the glass. Pour in sangria and fill until 3/4 full. For garnish take a bamboo skewer. Trim the skewer to 1 in above the height of glass. Using the remaining minneolas, clean the wedges (remove seeds). Place 4 wedges onto each skewer. Put in glass as stirring stick. Add sprig of mint and finish with a splash of club soda. Enjoy!