Tropical Sangria

• 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

1. Combine the sauvignon blanc, rum, nectar, Lemongrass Simple Syrup, lemons, oranges, mint and passion fruit if desired in a pitcher.
2. Cover and refrigerate for at least 2 hours and up to 24 hours.
3. Combine 1 cup water and the sugar in a small saucepan.
4. Hit the stalks with the back of a knife to lightly bruise and help release the flavor.
5. Add the stalks to the pan and bring to a boil over high heat.
6. Cook until the sugar is completely dissolved.
7. Remove from the heat, cover and refrigerate for at least 1 hour and up to 48 hours to let the flavor develop.
8. Strain before using.
9. Yield: 1 cup.

sauvignon blanc, light rum, passion fruit nectar, simple syrup, fresh lemon, fresh orange, mint, passion fruit, sugar, stalk lemongrass

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