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10 minutes plus chilling
This white sangria, our adaptation of Janet Mendel’s Manchegan white wine cooler from “Cooking from the Heart of Spain,” is light, refreshing and relatively low in alcohol, making it a great choice for summer sipping. You might expect a base of Spanish wine, but we preferred Portuguese white vinho verde, an inexpensive young wine with citrusy notes and bright acidity. If you can't find white vinho verde, a dry pinot gris or un-oaked chardonnay would work, too. This recipe can easily be doubled to serve a crowd.
cup white sugar
large basil leaves
This recipe is AMAZING!!! I followed the recipe as written. Made in the morning and enjoyed it in the afternoon. WOW!!!!