SANGRIA COMPOSTELA

Sangria Compostela image

Provided by Eric Asimov

Yield About 6 cups (4 to 6 servings)

Number Of Ingredients 10

1 cup sugar
3 lemon grass stalks, chopped
10 ounces unsweetened apple juice
1/2 sprig rosemary
24 ounces albariño
7 1/2 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

Steps:

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.)
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.
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.