White Wine Lemonade

Ingredients

• 1 lemon
• 2 limes
• 2 oranges
• 1/2 cup water
• 1/2 cup sugar
• Cracked ice
• 1 quart chablis
• 1 cup sparkling mineral water
• 2 oz orange liquer (preferably triple-sec

Directions

Cut a slice from the ends of the fruits to make them stand flat. Reserve fruit and place the end slices in a small saucepan with the water and sugar. Bring to a boil over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, undisturbed, for 3 minutes to make a simple syrup. Remove from heat and let cool to room temperature. Strain the syrup squeezing juices from the fruit. Discard the fruit end slices. Chill the syrup, covered, up to 1 week.

On day of serving, use a 2mm (thin) slicing disc to process the lemon and limes. Use a 3 or 4mm (standard) slicing disc to process the oranges. (Halve the oranges to fit the feed tube if necessary.) Discard seeds from fruit slices. Chill the slices, covered, until ready to use–up to 8 hours.

To serve the Sangría, pour the syrup into a bowl or large pitcher filled with cracked ice. Add the reserved fruit slices and stir in the wine, mineral water and liquer. Serve immediately.