Sangria Compostela

• 1 cup sugar
• 3 lemon grass stalks, chopped
• 10 ounces unsweetened apple juice
• 1/2 sprig rosemary
• 24 ounces albarino
• 7 1/2 ounces sake
• 2 ounces fresh lemon juice
• 5 ounces club soda
• Kiwi, green apples, pears, cut into small cubes for garnish
• Rosemary sprig, for garnish

1. For the lemon grass syrup: In a small saucepan, combine sugar, chopped lemon grass and 1/2 cup water.
2. Place over medium heat until boiling.
3. Remove from heat and strain syrup, discarding lemon grass.
4. Allow to cool.
5. (May be covered and refrigerated.)
6. For the rosemary-infused apple juice: In a blender, combine apple juice and rosemary.
7. Blend for 10 seconds.
8. Pour mixture through a fine strainer, discarding solids, and set aside.
9. For the sangria: In a pitcher, combine albarino, sake, lemon juice and club soda.
10. Add the rosemary-infused apple juice and 3 ounces lemon grass syrup; mix well.
11. Garnish and serve straight up or over ice.

sugar, lemon grass stalks, apple juice, rosemary, albarino, sake, lemon juice, club soda, green apples, rosemary

Taken from cooking.nytimes.com/recipes/1014754 (may not work)