Lush Sangria
by Leslee Miller, Certified Sommelier, Amusée, Twin Cities, Minnesota
- 2 oranges, sliced into ½-inch wheels and grilled
- 2 lemons, sliced into ½-inch wheels and grilled
- 1 cup fresh pineapple, peeled, cored, sliced, and grilled
- 1 pear, peeled, cored, and halved
- 1 red apple, peeled, cored, and quartered
- 2 (750-mL) bottles California Chardonnay
- 4 ounces Cointreau
- 4 ounces brandy
- 2 ounces citrus-infused simple syrup (or to taste)
- 1 to 2 cups soda water
- 5 to 10 basil leaves
Combine all ingredients in a large beverage dispenser, pitcher, or jar and let rest overnight in the refrigerator. Serve over ice with fresh sliced fruit for garnish.
Citrus-Infused Simple Syrup
- 1 cup water
- 2 cup granulated sugar
- Citrus extract or zest, as needed
Combine water, sugar, and citrus extract or zest in a medium saucepan over medium-high heat. Stir until sugar dissolves. Once the mixture begins to boil, remove from heat and cool to room temperature.