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Two glasses of our pineapple basil moscato sangria with a pitcher and a pineapple head in the background.

Basil and Pineapple Moscato Sangria

  • Author: Ben Myhre
  • Prep Time: 10 Minutes
  • Cook Time: 5 Hours
  • Total Time: 5 Hours 10 Minutes
  • Yield: 8 Drinks 1x
  • Category: Cocktails
  • Method: Steep
  • Cuisine: Spanish


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


  1. Add sugar, basil, and brandy to bottom of a large pitcher.
  2. mix and don't be afraid to muddle the basil leaves to get some of them flavors in the Sangria
  3. add pineapple and stir
  4. Add wine to pitcher and stir
  5. Place in fridge for at least 5 hours


  • Make sure to choose a fresh pineapple for the best flavored Sangria.
  • Don't spend too much on your Moscato. We are fortifying this recipe with all sorts of flavor, so any spendy booze or wine might have it's spendiness lost in all of the big flavors.
  • Allowing your Sangria to spend some time in the fridge before you serve will help all of the flavors marry for this Moscato Sangria.


  • Serving Size: 1/8 Total
  • Calories: 193 kcal
  • Sugar: 35 g
  • Sodium: 1 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 2 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: Moscato Sangria