This sangria is spring in a cup, billowing with fresh basil, delicious blood oranges, bright lime and the spicy, piney flavors found within Numi’s Guayusa (Vision) teasan. But watch out, this Guayusa-based cocktail goes down easy, and you’ll be seeing double before you know it!
When creating this recipe, I was inspired by Guayusa’s balance of both citrus and herbal flavors. The lemon verbena and spearmint were sunny and enlightening, and its woodsier notes instantly transported me. Wherever I was, I knew I wanted to be there with friends.
What better way to toast our journey than with a yummy sangria! Check out the recipe below.
- 1 bottle Pinot Grigio, off-dry
- 4 teabags of Numi's Guayusa (Vision)
- ⅓ cup white rum
- 2 blood oranges
- 1 lime
- Dozen fresh basil leaves
- 2 tablespoons agave (optional)
- Extra oranges, limes and basil for garnish
- Brew the Vision tea in four cups of water for about eight minutes. Then place the brewed tea in the refrigerator to chill.
- Wash and dry the blood oranges and the lime.
- Wash the fresh basil leaves. To dry them, line a salad spinner with a paper towel and place the leaves inside. Spin until the leaves are dry. Fresh basil is delicate and a lighter handling always means more flavor. (In fact, here is a quick tip for how to store basil. Never place it in the refrigerator, as that is what causes it to wilt and blacken. Fresh basil should be treated like fresh flowers. Trim the ends of the stem, and place it in water. Loosely cover it with a plastic bag and store it in a cool dry spot. Change the water ever few days and fresh basil can last up to a week this way.)
- Add the wine, brewed tea and rum to a pitcher. I think this sangria is sweet enough on its own but if you prefer a sweeter cocktail, mix in the agave.
- Slice up the blood oranges and the lime and add the fruit to the sangria. Add in the fresh basil leaves.
- Let stand for an hour before serving.
- Serve over ice with and garnish with fresh fruit and basil.