Recipe for: Spicy Mango Basil Sangria
|3 bottles||white or rosé wine (something with a bit of residual sugar)|
|2||mangoes, peeled & chopped|
|1 bunch||Thai basil leaves, roughly torn|
|4||Thai chilied, finely sliced (more if you like its really spicy)|
|½ cup||palm sugar or dark brown sugar|
1. First, make the palm sugar syrup by combining a 1/2 cup of palm sugar (or dark brown sugar) with 1/2 a cup of water in a small pot. Bring to a simmer over medium heat, cook until the sugar has melted (about 5 minutes), and remove the pot from the heat. Let it cool to room temperature.
2. Combine the mango, chilies, basil, and wine in two pitchers. Add the sugar syrup a little at a time until it's at the desired sweetness. Pop the pitchers in the fridge for 2 hours (up to 2 days) to let the flavors mingle. Be warned, the longer you let the sangria sit, the spicier it will get, so if you don't want it too hot either add less chili or add the chili a few hours before serving. Fill the pitchers with ice and serve.
Recipe provided by Tastemaker Claire Thomas, as a preview to her upcoming book The Kitchy Kitchen: New Classics for Living Deliciously.