Recipe courtesy of Bobby Flay
Episode: Caribbean Brunch
Print
Total:
4 hr 45 min
Prep:
10 min
Inactive:
4 hr 30 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
4 hr 45 min
Prep:
10 min
Inactive:
4 hr 30 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1/2 cup sugar
  • 1 stalk lemongrass, coarsely chopped
  • 1 bottle sauvignon blanc, chilled
  • 1 cup passion fruit nectar
  • 1 cup light rum
  • 1 lemon, thinly sliced
  • 1 orange, thinly sliced
  • Ice
  • Fresh mint sprigs

Directions

Watch how to make this recipe.

Combine the sugar, 1/2 cup water and lemongrass in a medium saucepan over high heat. Cook until the sugar is dissolved. Remove and let steep for at least 30 minutes and up to 1 day. Strain and chill.

Combine the wine, passion fruit nectar, rum, 1/4 cup of the lemongrass simple syrup, and the lemons and oranges in a pitcher. Cover and refrigerate for at least 4 hours and up to 24 hours. The longer it sits the better the flavor. Serve over ice. Garnish with mint sprigs.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Sangria

Recipe courtesy of Debi Mazar and Gabriele Corcos

Sangria

Recipe courtesy of Ellie Krieger

Sparkling Sangria

Recipe courtesy of Michael Chiarello

Sinless Sangria

Recipe courtesy of Kelsey Nixon

Peach Sangria

Recipe courtesy of Food Network Kitchen

White Sangria

Recipe courtesy of Chuck Hughes

White Sangria

Recipe courtesy of Ellie Krieger

Tropical Fruit Salad

Recipe courtesy of Roger Mooking

On TV

So Much Pretty Food Here