It’s Friday, it’s cooled down a bit here in the PNW, and it’s time to have some Basil Berry Sangria to celebrate! Last weekend, on one of the hottest of days, Clay and I went to my favorite cousin’s house for a BBQ. This cousin is a particularly amazing woman: she’s worked on cars, went to culinary school and worked as a sous chef, traveled the world, and just is a plan all around extraordinary person. One of the greatest parts about living in PNW is that we live closer to her and her significant other and can hang out on a regular basis, including finally being able to take her up on invitations for great parties, camping, fishing, etc. We’ll also be going wine tasting soon and I’m sure I’ll be posting photos and sharing some of our great wine finds. All of this is a long prelude to say that at the aforementioned BBQ, she made some amazing sangria that had just the faintest herby hint of basil. I was smitten and had to make some for myself.
Of course, the current food mantra around here is it is berry season – eat lots and lots of berries – in everything! So of course, I had to make a berry sangria. This combines both berries and basil and makes me think I need to make more dishes with both ingredients and quickly. For now, though, this sangria will suffice.
Basil Berry Sangria – Friday Happy Hour
Serves 4-6
¼ cup basil infused simple syrup (recipe below)
¼ cup orange curacao or Cointreau
2 cups mixed berries (blueberries, blackberries, marionberries, etc.)
1 bottle dry white wine (I used a dry Riesling, but other whites or even a rose would do)
Combine all ingredients in a pitcher or carafe and stir. Let sit in the refrigerator for at least two hours or longer for the flavors to blend.
Basil Infused Simple Syrup
6 basil leaves, washed and patted dry
¼ cup sugar
¼ cup water
Combine all ingredients in a small saucepan and heat over low heat until the sugar is dissolved. Take off the heat and let sit until cool. Remove the basil before using.
