Recipe courtesy of Bobby Flay
Episode: Caribbean Brunch
Tropical Sangria
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
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

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.

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