June 27, 2014
mint infused simple syrup (1 cup water, 1 cup sugar and a handful of mint leaves)
assorted fruits, sliced (I used a lime, a lemon, half an orange, a plum, a peach and a handful of cherries)
1 bottle wine
¼ cup triple sec
½ cup brandy
mint leaves for garnish
Mix 1 cup water with 1 cup sugar in a saucepan and heat until boiling.
Stir until the sugar dissolves (about a minute). Then turn off the heat.
Toss in a handfull of mint leaves and let it steep (just sit there off the heat) for an hour or so. Strain out the leaves and store in the fridge till you’re ready to use it.
Slice fruit and place in a pitcher.
Cover with wine, brandy, triple sec, and ¾ cup simple syrup; stir.
Refrigerate for 2-4 hours.
Fill glasses with ice, give the sangria a stir and pour.
Garnish with a slice of lime or orange and a sprig of fresh mint.