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.