Sangria Compostela

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

About 6 cups (4 to 6 servings)

Preparation

1. For the lemon grass syrup: In a small saucepan, combine sugar, chopped lemon grass and 1/2 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.)
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.
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.