Add pineapple, lime slices, basil leaves, basil simple syrup and rum to a large pitcher and stir to combine. Cover and refrigerate for at least four hours.
¼ whole pineapple, 1 lime, ½ cup fresh basil leaves, ⅓ cup basil infused simple syrup, ¾ cup pineapple rum
When ready to serve, pour wine into pitcher and stir thoroughly. Divide sangria among ice-filled glasses and top with 1 ounce of club soda. Garnish with additional pineapple cubes and lime slices.
1 (750) ml bottle Vinho Verde wine, 6 ounces sparkling water or club soda
Soak the rum and fruit together for at least 4 hours before adding the wine.
Don't break the bank on the wine used in this sangria but definitely choose one you'd drink on its own. I love using a Portuguese wine called Vinho Verde in this recipe. This lower alcohol wine has a crisp, green flavor with some minerality and a hint of bubbles. Most Vinho Verde bottles are $10 or less.
Plain rum and plain simple syrup can be used in place of the pineapple rum and basil simple syrup but the sangria's flavor will not be as strong.
Make sure your wine and club soda are well-chilled before adding to the fruit and rum mixture.
Stir each glass of sangria before drinking to ensure the club soda is dispersed throughout the drink.
This drink is just sweet enough as written. Feel free to adjust the amount of simple syrup as desired.
This sangria is best served the day it is made as the wine is fresh and bubbly, but it will last in the fridge for another day.
Recipe inspired by Hola Arepa restaurant in Minneapolis.
To make the basil-infused simple syrup:
Place ¼ cup sugar and ¼ water in a small saucepan. Heat until sugar is dissolved, stirring occasionally.
Remove pan from heat and stir in ½ cup of fresh basil leaves, lightly muddling them in the warm syrup. Allow basil to steep in syrup for at least 20 minutes.
Pour syrup through fine mesh strainer and cool completely. Refrigerate until ready to use. Makes about ⅓ cup of basil simple syrup.