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Thai Basil Sangria Recipe | Kitchenstagram

Sangria, traditionally known for its deep red hue, takes on a golden transformation in this Thai basil Sangria. Infused with fragrant Thai Basil, citrusy lemon and orange, and a lively mix of white wine and brandy, this refreshing twist is perfect for summer. The herbal notes of basil complement the bright, zesty flavour, creating a balanced and invigorating drink. Simply mix the ingredients, add ice for crisp chill, and garnish with orange slice and fresh basil leaves for a touch of sophistication. Each sip offers a delightful fusion of herbal and citrusy goodness, making it an ideal choice for warm evenings. Raise your glass to a unique, Thai-inspired take on sangria.

Ingredients

For Thai Basil Syrup:

  • 1/4 cup Sugar

  • 1/4 cup Water

  • 8 nos. Thai Basil Sprigs

  • 1 tbsp Orange Zest

  • 1 tbsp Lemon Zest

For Thai Basil Sangria:

  • 30 ml Brandy

  • 60 ml White Wine

  • 1/2 cup Orange juice

  • Chilled Club Soda

  • Ice Cubes

  • Orange slice, for garnishing

  • Thai Basil, for garnishing

Preparation

  • Step 1:  In a saucepan, combine the water and sugar, bring to a boil, stirring to dissolve the sugar. Turn off the heat and add orange zest, lemon zest and Thai basils.
  • Step 2: Let the syrup stand for 20 minutes, until cooled to room temperature. Once cooled strain the syrup and keep aside.
  • Step 3: In a large pitcher or mug, combine Basil syrup, brandy, orange juice and white wine.
  • Step 4: Pour the sangria into a ice filled glass, top with club soda.
  • Step 5: Garnish with orange slice and Thai Basil. Serve & enjoy!!

For video : https://youtube.com/shorts/RUoymHPylu8

About Me

DEBJANI MONDAL

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Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.

 My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would  cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>

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