Sangria Compostela

Name: Sangria Compostela
Yield: About 6 cups (4 to 6 servings)
Ingredients: 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

Recipe from Gonzalo Marín

Adapted by Eric Asimov

Sangria Compostela — Brie Passano for The New York Times

Rating: 4(35)
Comments: Read comments

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Ingredients

Yield:About 6 cups (4 to 6 servings)

For the Lemon Grass Syrup

1cup sugar
3lemon grass stalks, chopped

For the Rosemary-infused Apple Juice

10ounces unsweetened apple juice
½sprig rosemary

For the Sangria

24ounces albariño
7½ounces sake
2ounces fresh lemon juice
5ounces club soda
Kiwi, green apples, pears, cut into small cubes for garnish
Rosemary sprig, for garnish

Ingredient Substitution Guide

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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