Sparkling Strawberry Basil Sangria
By Tested and perfected in the Sur La Table kitchen
Sparkling Strawberry Basil Sangria
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
2 servings
- Basil simple syrup (enough for large batch):
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup loosely packed basil leaves
- 6 ounces fresh strawberries, stemmed and quartered
- 1/4 cup granulated sugar
- Juice and zest from 1 lemon
- 1 1/2 ounces basil simple syrup, plus more to taste
- 6 ounces Cava or sparkling wine, chilled
- 2 ounces vodka
- Garnish: sliced strawberries and basil
To prepare simple syrup: To a medium saucepan set over medium heat, add sugar and water. Heat until sugar dissolves. Add basil and steep, 30 minutes. Strain simple syrup through a finemesh strainer, discarding basil. Transfer simple syrup to a container with a tight-fitting lid and chill in the refrigerator until cold.
To prepare sangria: To a medium bowl, add strawberries, sugar and lemon zest. Using a fork, mash strawberries and stir to combine. Let mixture sit and macerate until strawberries release juices, about 10 minutes. To a pitcher, add macerated strawberries, lemon juice, basil simple syrup, Cava and vodka. Stir to combine. Taste and adjust sweetness with simple syrup. Add enough ice to fill pitcher.
Serve in red wine or old fashioned glasses. Spoon strawberries into the bottom of each glass, top with sangria. Garnish with sliced strawberries and basil.
To prepare sangria: To a medium bowl, add strawberries, sugar and lemon zest. Using a fork, mash strawberries and stir to combine. Let mixture sit and macerate until strawberries release juices, about 10 minutes. To a pitcher, add macerated strawberries, lemon juice, basil simple syrup, Cava and vodka. Stir to combine. Taste and adjust sweetness with simple syrup. Add enough ice to fill pitcher.
Serve in red wine or old fashioned glasses. Spoon strawberries into the bottom of each glass, top with sangria. Garnish with sliced strawberries and basil.