Tropical Sangria (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 bottle sauvignon blanc |
1 cup light rum |
1/2 cup passion fruit nectar |
1/2 cup lemongrass simple syrup, or to taste, recipe follows |
1 fresh lemon, halved and thinly sliced |
1 fresh orange, halved and thinly sliced |
1 bunch fresh mint leaves |
1 fresh passion fruit, seeds removed, optional |
1 cup sugar |
1 stalk lemongrass, cut into thirds |
Directions:
1. Tropical Sangria:
2. Combine the sauvignon blanc, rum, nectar, Lemongrass Simple Syrup, lemons, oranges, mint and passion fruit if desired in a pitcher. Cover and refrigerate for at least 2 hours and up to 24 hours.
3. Lemongrass Simple Syrup:
4. Combine 1 cup water and the sugar in a small saucepan. Hit the stalks with the back of a knife to lightly bruise and help release the flavor. Add the stalks to the pan and bring to a boil over high heat. Cook until the sugar is completely dissolved. Remove from the heat, cover and refrigerate for at least 1 hour and up to 48 hours to let the flavor develop. Strain before using. Yield: 1 cup.
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