If you’ve made my lemongrass-ginger syrup, you’re probably wondering what else you can do with it besides pouring bottomless lemongrass-ginger ales. (Not that there’s anything wrong with bottomless lemongrass-ginger ales!)
So, how about a spritzy white sangria filled with all of our favorite flavors of summer: tangy lemongrass, zippy ginger, juicy peach, and a hearty handful of fragrant basil.
White sangria isn’t traditional in the Spanish sense. The blood-red sangria made with red wine gets its name from sangre, the Spanish word for blood. But this pale alternative, also known as sangria blanca or clerico, is no less delectable. I mean, what’s not to like about a pitcher full of booze-soaked fruits! It’s like an adult version of spiked punch.
White sangria tends to be sweet and crisp, making it my go-to brunch-time cocktail for sultry summer afternoons. (Step aside, mimosa!) I like using moscato, a lightly fizzy white wine that hints of peach, citrus, and honey. It’s the perfect complement to the ripe peaches in this recipe, and it’s just sweet enough to tempt even a non-wine drinker to drink wine. But weak it is not — sangria is one of those drinks that really gets you in the end, so if you want something a little less boozy, have a little more club soda on hand to mix!
I look at summer sangria as a vessel (a refreshing, beautiful, colorful vessel) for all the bounty from my backyard or farmers’ market. Sometimes I’ll throw in a handful of strawberries or blueberries, slice up an orange or puree the peaches, use mint instead of (or in addition to) basil, or pour in a ginger ale when I’m out of ginger syrup. Brandy or peach schnapps can be used in place of triple sec. Make a double batch by infusing the fruits in white wine and then pouring in a bottle of Prosecco for effervescence.
How will you drink it this summer?
Sparkling Summer Sangria with Lemongrass, Ginger and Peach
Makes 6 servings
1 (750 ml) bottle moscato (or other white wine)
1 cup lemongrass-ginger simple syrup
1/2 cup triple sec
2 peaches, pitted and thinly sliced
1 lemon, thinly sliced
1/4 cup packed fresh basil
1 cup club soda
In a large pitcher, combine the peaches, lemon, and basil. Pour in the wine, triple sec, and simple syrup, and gently stir it all up with a long spoon.
Chill the sangria for a few hours to let the flavors infuse; it’ll become more peachy and more basil-y the longer you let the fruits and herbs sit. Stir in the club soda before serving. (If you won’t be drinking all of it at once, you can simply add a splash of club soda to each glass.)