Sangria Compostela

Sangria Compostela
Ingredients

• 3stalkslemongrass
• 1cupsugar
• 10ouncesfresh Granny smith apple juice
• 1/2sprigrosemary, plus extra for garnish
• 24ouncesAlbariño
• 7 1/2ouncessake
• 5ouncesclub soda
• 2ouncesfresh lemon juice
• *Cut up kiwi, apple, pear and rosemary sprigs, for garnish

Instruction
Chop the lemongrass. Put in a pot with the sugar and 1/2 cup of water. Cook over medium heat until boiling. Remove lemongrass and strain syrup, then cool.
In a blender combine the apple juice and half of a rosemary sprig. Blend for 10 seconds. Pour mixture through a fine strainer.
Combine 3 ounces of the lemongrass syrup, the infused apple juice with the remaining ingredients in a large pitcher or glass container and serve straight up or over ice, depending on your preference. Garnish with cut up apples, kiwis and pears and a sprig of rosemary.

Sangria

Sangria

Ingredients:

• 1/2 Cup of lemon juice
• 1 Cup of orange juice
• 3 Cup of ginger ale (Cold)
• 750 Mililiter (one bottle) of dry red wine
• 1/4 Cup of sugar
• 1 orange, sliced
• 1 lemon, sliced
• 1 lime, sliced
• 1 Cup of ice or 1cup of frozen cranberries (they are cute and they act as icicles)
• 1/2 Cup of triple sec

Instructions:

Start by mixing the lemon juice, orange juice and the sugar. Mix thoroughly and add the wine and the triple sec. Mix well and add the fruit slices in the pitcher. Chill in fridge for about 1 to 2 hours. Take out and add in the ginger ale as well as the ice. Stir and serve!
Enjoy!!