2sprigs basil, plus some pretty leaves for garnish
1bottle Vinho Verde (or dry white or sparkling wine such as Prosecco), chilled(750mL)
In a small, heat-proof jar or bowl, stir together the sugar and boiling water to dissolve the sugar.
In a large vessel, such as a 2-quart mason jar, pitcher, or punch bowl, combine the cucumber, melon, grapes, lime slices, lime juice, mint, and basil. Pour in the Vinho Verde, rum, and simple syrup. Stir gently to combine, then cover and chill for at least 30 minutes or up to several hours.
To serve, fill tall glasses with ice. Pour in sangrìa and spoon in some of the fruity bits. Top off each glass with a spritz of fizzy water and some pretty mint and basil leaves to garnish, and serve.
I like this sangrìa best on the day it's made, as the fruit and vegetables will discolor after a day or two in the fridge and the drink will taste less bright and well-defined.Serve glasses with small spoons for scooping up the booze-soaked goodies. Feel free to up the rum for more boozy oomph, or leave it out altogether for lightweights.Nutritional values are based on one of four servings.