I want to remind everyone that the Pennington giveaway is still going on. You can win a $50 American Express gift card! You can still enter; simply leave a comment on this post or my previous cocktail post with your favorite gardening tip. I will announce the winner on Friday, October 11.
This sangria really lives up to its name, which comes from a Spanish word that means, “bleeding.” None of this white wine sangria, here, people. It’s like oxblood, which we all know is one of the on trend colors this fall.
Just like last week’s cocktail, I went out to the garden and picked several varieties of basil to make this drink. Basil is fantastic to grow; it’s easy and there are so many readily available kinds, you can have a whole garden of different flavors.
Besides the traditional Genovese basil, I’m also growing these:
For reals, that first one is called “Holy Basil.” It’s actually used in Ayurvedic medicine and has a minty, clovey taste. Thai basil is more common and has a slight licorice flavor. Variegated basil is also called Perpetuo basil since it doesn’t flower, and it also has a slightly spicy overtone.
You can use whatever basil or basils you want for this recipe. I say the more the merrier, but if you want to go traditional sweet basil, go for it!
Pomegranate Basil Sangria
- 40 basil leaves, of one or more types
- 1 c. sugar
- 1 c. water
- 1 pomegranate (or 1 – 2 cups pomegranate seeds)
- 1 bottle red wine
First, pick your basil and remove the leaves from the stems. I used about 40 leaves, 10 of each variety.
While the basil syrup is simmering, cut your pomegranate in half and remove the seeds. Do you know the super duper easy way to remove them? Over a bowl, simply turn the half pomegranate cut-side down in your hand, and pound the outside with a wooden spoon.
Out come all the seeds and only a few stray pieces of flesh. It’s amazing! Although a little splattery.
Once you’ve got your pomegranate ready, you can begin to assemble the sangria. First, add the pomegranate seeds and juice, then about 1/2 c. of the basil syrup (more or less to taste). Finally, pour in the bottle of red wine. I used a nice Malbec which worked perfectly.