Spanish Tapas Menu: Orange Sangria with Lemon Syrup

<p>
<em>Serves 4 to 5<br />
</em>This tasty orange sangria probably is the best I have ever had: The lemon syrup–prepared with lemon herbs or orange mint and a few drops of orange flower water–is a magic elixir.</p>
<p>
<strong>Lemon Syrup:</strong>
</p>
<ul>
<li>1½ cups water</li>
<li>1 cup sugar</li>
<li>Large handful orange mint and/or lemon herb leaves</li>
<li>Few drops orange flower water</li>
</ul>
<ol>
<li>In a small saucepan, heat water and sugar until simmering. Stir to dissolve sugar.<br />
Remove pan from heat and stir in herbs. Cover and let cool to room temperature.</li>
<li>Squeeze flavor essence from herbs, then remove and discard them. Add a few drops of orange flower water to syrup. Refrigerate until ready to use (up to 1 week).</li>
</ol>
<p>
<strong>Sangria:</strong>
</p>
<ul>
<li>2 cups Spanish Rioja or red table wine</li>
<li>¼ cup orange-flavored liqueur, such as Triple Sec or Cointreau, or brandy</li>
<li>¾ cup herb syrup</li>
<li>1 cup orange juice, preferably fresh-squeezed</li>
<li>1 orange, diced</li>
<li>¼ lemon, diced</li>
<li>1 peach, peeled and diced (if in season)</li>
<li>3 cups ice</li>
<li>About 1 cup sparkling water</li>
</ul>
<ol>
<li>In a large pitcher, combine red wine, orange liqueur, herb syrup and orange juice; stir to blend. Refrigerate if not serving immediately.</li>
<li>About an hour before serving, add diced fruit, stir and taste; adjust accordingly. When ready to serve, add ice to the pitcher and stir. Immediately before serving, add sparkling water and stir. Pour into wineglasses garnished with a slice of orange and/or a sprig of lemon herb.</li>
</ol>
<p>
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<p>
<em>Contributing editor Susan Belsinger of Brookeville, Maryland, cooks up an astounding array of delicious herbal recipes, articles, books and lectures.</em>
</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/small-plates-big-flavors.aspx”>Spanish Tapas Menu.</a>
</p>

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