Sangria Compostela
Published May 21, 2013
Brie Passano for The New York Times
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Ingredients
FOR THE LEMON GRASS SYRUP
1 cup sugar
3 lemon grass stalks, chopped
FOR THE ROSEMARY-INFUSED APPLE JUICE
10 ounces unsweetened apple juice
½ sprig rosemary
FOR THE SANGRIA
24 ounces albariño
7 ½ ounces sake
2 ounces fresh lemon juice
5 ounces club soda
Kiwi, green apples, pears, cut into small cubes for garnish
Rosemary sprig, for garnish
Preparation
- Step 1
For the lemon grass syrup: In a small saucepan, combine sugar, chopped lemon grass and ½ cup water. Place over medium heat until boiling. Remove from heat and strain syrup, discarding lemon grass. Allow to cool. (May be covered and refrigerated.)
- Step 2
For the rosemary-infused apple juice: In a blender, combine apple juice and rosemary. Blend for 10 seconds. Pour mixture through a fine strainer, discarding solids, and set aside.
- Step 3
For the sangria: In a pitcher, combine albariño, sake, lemon juice and club soda. Add the rosemary-infused apple juice and 3 ounces lemon grass syrup; mix well. Garnish and serve straight up or over ice.
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