Lychee Sangria Recipe

Prepare aromatics

Lightly bruise the lemongrass with the back of a knife and tear the Thai basil leaves. This releases oils and aroma that give the sangria its Thai twist.

Combine base liquids

In a large pitcher (at least 2 liters), pour 1 liter of dry rosé and 250 ml of lychee juice. Stir gently to combine.

Add spirits and sweetener

Add 120 ml lychee liqueur (or lychee vodka) and 60 ml simple syrup to the pitcher. Stir until the simple syrup is evenly mixed.

Add fruit and aromatics

Add 1 cup drained halved canned lychees, 1 cup sliced strawberries, 1/2 cup halved green grapes, the bruised lemongrass stalk, and the torn Thai basil leaves to the pitcher. If using lime, add thin slices now.

Macerate

Cover the pitcher and refrigerate for at least 2 hours and up to 6 hours to allow the fruit to release flavor and the aromatics to infuse. Stir gently once or twice while chilling. Do not macerate more than 8 hours or the wine can become overly infused.

Before serving, taste the sangria and adjust sweetness with additional simple syrup if desired (add in 15 ml increments). Remove and discard the lemongrass pieces (they become fibrous).

Add 500 ml chilled club soda to the pitcher and stir gently to combine. This adds sparkle and lightens the sangria.

Fill glasses with ice (about 1/2 cup to 1 cup per glass). Pour the sangria into glasses, making sure each portion gets a mix of fruit. Garnish with an extra basil leaf or a whole lychee on a skewer, and a lime slice if desired.

Serve immediately. Leftover sangria (without ice and with soda added) will keep refrigerated for up to 24 hours; the fruit will continue to soften.