Summer Sunset Sangria

This sexy and refreshing sunset-colored sangria is almost too pretty to drink. Almost.

Makes 8 servings

What You Need:

For the Basil-Scented Simple Syrup:
2 cups sugar
1 cup water
1 cup fresh basil leaves 

For the sangria:
1 750-mililiter bottle Prosecco, chilled
Basil-Scented Simple Syrup (see recipe)
1/2 cup pineapple juice
1/2 cup tonic water
3 tablespoons fresh lime juice
1 cup fresh raspberries, rinsed and patted dry
1 very large peach, pitted and cut into 1/2-inch cubes

What You Do: 

1. For the Basil-Scented Simple Syrup, in a small saucepan over medium-high heat, combine all ingredients and bring to a simmer. Cook for 5 minutes, then remove from heat and let cool completely. Strain, discard basil leaves, and set aside. 

2. For the sangria, in a large glass pitcher combine all ingredients. Pour over ice in glasses and serve immediately.

More Recipes

Vegan Apple-Fennel Salad

This salad is from the raw food cookbook, Angel Foods: Healthy Recipes for Heavenly Bodies.
Read More »

Vegan Hemp Milk

Dates and a hint of vanilla make this a go-to milk.
Read More »

Vegan Sesame Milk

Sesame seeds provide a boost of calcium in this DIY milk.
Read More »

Vegan Coconut Chocolate Milk

For breakfast or dessert, this creamy drink will turn you into a chocaholic.
Read More »

3 Homemade Vegan Milks in Minutes

Follow these easy recipes, and you’ll be enjoying a perfect, sweet beverage in an instant.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »