Warm weather beckons us to enjoy sweet + crisp cocktails. This Easy Apricot + Basil Sangria for two is just the thing for a relaxing evening on the porch.
An Easy Apricot + Basil Sangria for Two
My aunt was the one to teach me how to make sangria. BIG BATCH sangria. I don’t remember the exact timing (I was still young and impressionable), but I will never forget that moment.
My mom didn’t have a punch bowl, so we used this (seemingly) huge plastic container. I think it was the top of a cake carrier turned upside down. Sliced citrus and apples went into the bowl with a cup of sugar and a 750 ml bottle of gin…and some mint, I think. Then we waited.
After the sugar dissolved and the fruit was all boozy, my aunt pulls out a gallon jug of wine and dumps the whole thing in. It was magnificent! I’ve made my aunt’s sangria a time or two (ok…or more) over the years and it always brings back that happy memory.
Big Batch is on hiatus, but I’ve got a sangria recipe for two that is just as easy and takes mere minutes to have glass in hand.
Ingredients for Sangria with Apricot + Basil
Canned Apricots in Juice — Stay with me here! Quality canned apricots are going to add a springtime sweetness to our sangria. No peeling required. No wrestling the flesh from the pit. Open the can and they’re ready to go. And, the juices they’re packed in? Instant simple syrup, only with more flavor.
Basil — Because, why not? I love herbs in my cocktails. They just bring something extra special to the party. And, because I think of sipping this sangria while the weather is warm, I think of my favorite warm weather herb.
Orange Liqueur — Many sangria recipes call for the addition of a liquor. The orange liqueur gives your sangria a tiny kick and adds a fruity boost. I also feel it’s a great flavor pairing with the apricots.
Wine — There are no hard and fast rules here, but either a sparkling wine (like a blanc de blanc) or a Pinot Grigio are both winners. If you can get your hands on some, try it with a ramato — a copper hued wine made from the Pinot Grigio grape. Isn’t it gorgeous?
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How to Make Easy Apricot + Basil Sangria
In the bottom of your container, add one chopped apricot half, 2 ounces of the canned juice and 4 to 6 basil leaves to taste. Muddle these together, creating a chunky puree.
Add the orange liqueur and wine, then stir to combine everything.
Add a few ice cubes to each glass. Slice or dice one apricot half and divide it between the two glasses.
Pour the sangria over the ice and garnish with some additional basil.
What to Pair with Your Sangria
This fruity, yet crisp sangria will pair well with spicy dishes or rich, creamy foods — like Basil + Lemon Burrata with Toasted Ciabatta.
Enjoy These Other Festive Cocktails:
- Cranberry and Lime Granita Sparkler
- Winter Sunset on the Seine (Blood Orange Cocktail)
- Hibiscus Tea Mimosas
- Plum + Lime Whiskey Smash
- Cranberry Orange Vodka Cocktail: Thanksgiving on the Cape
- Hard Pineapple Lemonade (mocktail version, too!)
Easy Apricot Basil Sangria
- 1 apricot from canned with juices, diced
- 2 oz apricot juices from the can *
- 4 to 6 fresh basil leaves plus more for garnish **
- 2 oz orange liqueur triple sec, Cointreau, Gran Marnier
- 8 oz wine sparkling, ramato or white wine
- In the bottom of a cocktail shaker or small pitcher add one diced apricot half, 2 oz of the canned juice, and 4 to 6 basil leaves. Muddle with a muddler or wooden spoon.
- Add 1 oz orange liqueur and 8 oz of wine. Stir to combine.
- Add a few ice cubes to 2 wine glasses. Slice or dice an additional apricot half and divide it between the 2 glasses.
- Pour the sangria over the ice and garnish with a sprig of basil or a basil leaf.
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.