Pisco Sour Sangria

• 1 bottle fruity dry white wine, such as sauvignon blanc
• 1 1/2 cups pisco brandy
• 1 cup orange juice
• 1/2 cup Lemon-Lime Simple Syrup, recipe follows
• 1 Gala apple, cored, halved and thinly sliced
• 1 Granny Smith apple, cored, halved and thinly sliced
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 1 orange, halved and thinly sliced
• Small bunch fresh mint, leaves removed
• 1 cup sugar
• 2 thin slices fresh lemon
• 2 thin slices fresh lime

1. Mix together the wine, pisco, orange juice, Lemon-Lime Simple Syrup, apples, lemons, limes, oranges and mint in a pitcher.
2. Cover and refrigerate for at least 4 hours and up to 24 hours.
3. Combine the sugar and3/4 cup water in a small saucepan, bring to a boil over high heat and cook until the sugar is completely dissolved.
4. Add the lemon and lime slices and let sit at room temperature until cool.
5. Refrigerate for 1 hour.
6. Remove the fruit and store in a covered container in the refrigerator for up to 1 month.

white wine, pisco brandy, orange juice, lemonlime simple syrup, apple, apple, lemon, lime, orange, fresh mint, sugar, thin slices fresh lemon, thin slices fresh lime

Taken from www.foodnetwork.com/recipes/bobby-flay/pisco-sour-sangria-recipe.html (may not work)