This Sangria recipe brings so much Summer and tropical flavor to your drink glass. Get those flavors today with this Basil and Pineapple Moscato Sangria.
Is it ok to drink Sangria every night? In moderation, I say yes! This has been the case in our household for the past few weeks. For our Sangria series, we have been testing and sampling all sorts of this Spanish gold. We already made our perfect Sangria recipe and a white Sangria recipe. Today we are going to get a bit more tropical with a Basil Pineapple Moscato Sangria. So, if you want to make a slightly tropical version of the Sangria for your picnic table or a nice summer evening, check out our recipe and enjoy the Basil Pineapple Moscato Sangria.
Basil Pineapple Moscato Sangria and The Caribbean Connection
As we looked at in our recent history of the Sangria article, there does seem to be a Sangria tie to the Caribbean. Since we are talking pineapple and fruits of the tropic, I thought it would be fun to bring up how the two are related. Sugar is an important part of the drink and it was not widely available until sugar cane started being harvested and traded across the globe. Sugar did not become widely available until sugar cane became an important crop in South America and the Caribbean. So, Sangria didn’t even exist until the sugar commodity flowed and that did not even start really until the 1500s.
Sangaree and Our Basil Pineapple Moscato Sangria
Also in our history post, we looked at a precursor to the Sangria called Sangaree. Sangaree was likely a drink that had origins in the Caribbean and eventually made its way to Spain where it eventually evolved into Sangria. While this Basil Pineapple Moscato Sangria recipe might be new, it definitely has historical ties to tropical parts of the world.
Time is On Your Side
Sangria doesn’t need ages to taste great, but let that pitcher of tasty goodness sit a while! It gives the drink time to soak up the flavors of the fruits and basil. If you are putting time and effort into making a nice Sangria, give it the appropriate non-attention it needs and just let it sit in your fridge at least a few hours. Personally, I have learned that I maximize yumminess by making my Sangria in the morning and it is ready by the time I get home from work. It likely does not need that much time, but this is what works for me.
Cleaning a Pineapple
In a pinch, a person could probably just leave the skin on our pineapple and not core it, but I don’t think that will give you the best drink possible. We want everything in the glass to be edible and enjoyable. I defer to the following video from Clean & Delicious on cleaning a pineapple:
Yes, other wines will work, but I would stick with white. I specifically chose Moscato wine, as it provides just a little pop of sweetness to the already sweet drink and, in my opinion, really highlights the tropical feel that I want with this drink.
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This Basil Pineapple Moscato Sangria brings the tropics to a summertime drink. Combine a sweet wine with some tropical fruit, some basil, and a bit of sugar for the ultimate summer Sangria.
- 1/2 cup sugar
- 1/2 cup brandy
- 1 cup basil
- 1 Medium Pineapple, cleaned and loosely chopped
- 750ml Moscato Wine
- Add sugar, basil, and brandy to bottom of a large pitcher.
- mix and don’t be afraid to muddle the basil leaves to get some of them flavors in the Sangria
- add pineapple and stir
- Add wine to pitcher and stir
- Place in fridge for at least 5 hours
Keywords: Moscato Sangria