Tropical Sangria

By DIANETHORNTON

Recipe courtesy Bobby Flay

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

Preparation

Step 1

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.

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.