Phil's Sangria recipe

Hey, here's the recipe. Two tweaks I'd recommend: use more OJ (like a

cup to cup) and less simple syrup (like 1.5 cups). Otherwise it's too
sweet. Also, when you boil the mint in the simple syrup, the mint
leaves wilt and get brown. So just drain them from the simple syrup
before mixing into the pitcher and use fresh mint leaves when you
serve.

http://www.foodnetwork.com/recipes/champagne-sangria-recipe/index.html
Champagne SangriaIngredients

  - 1 (750-ml) bottle Prosecco or French Champagne, chilled
  - 1/2 cup orange juice
  - 2 cups Mint Simple Syrup, recipe follows
  - 1 lemon, zested and thinly sliced
  - 1 lime, zested and thinly sliced
  - 1/2 cup sliced strawberries
  - 5 fresh mint sprigs
  - Crushed ice

Directions

In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup,
lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime
slices, and mint sprigs.

Fill glasses with crushed ice and pour the sangria over the top. Serve
immediately.
Mint Simple Syrup:

  - 2 cups sugar
  - 2 cups water
  - 1 cup packed fresh mint leaves

 In a small saucepan, combine the sugar, water, and mint over medium heat.
Bring to a boil, reduce heat, and simmer for 5 minutes, stirring
occasionally, until the sugar has dissolved. Remove the pan from the heat
and allow the syrup to cool for 20 minutes. Strain before using.

Yield: 2 1/2 cups

-- Phil