Tropical Sangria

Ingredients

• 2 cups sugar
• 1 1/2 cups cold water
• 2 tablespoons corn syrup
• 1/2 cup packed fresh basil leaves
• 1 bottle Sauvignon Blanc
• 3/4 cup white rum
• 1/4 cup St-Germain liqueur
• 1 mango (cut into small chunks)
• 6 strawberries (sliced)
• 1 kiwi (sliced)
• Juice from 1 lemon
• 1/4 cup basil simple syrup
• 1 lemon sliced (for garnish)
• Basil sprigs (for garnish)

Instructions

1. 1

   --- For the Basil Simple Syrup ---

2. 2

   Combine the sugar, water, and corn syrup in medium saucepan and cook over medium-high heat for about 12 minutes, until all sugar is completely dissolved. Do not allow the syrup to come to a full rolling boil.

3. 3

   While the sugar is cooking, finely chop the basil and place half in a mesh bag or loose tea steeper and place into the sugar mixture. Set the other half aside.

4. 4

   When slightly cooled, remove cooked basil and add fresh basil to the syrup and chill in a storage container or squeeze bottle until ready to use. This will keep up to 2 months in the refrigerator or 6 months in the freezer.

5. 5

   --- For the Sangria ---

6. 6

   Combine all ingredients in a pitcher and refrigerate for at least 3–4 hours, or up to 12. Serve over ice and garnish with a lemon slice and fresh basil.