Lemon Syrup:
- 1½ cups water
- 1 cup sugar
- Large handful orange mint and/or lemon herb leaves
- Few drops orange flower water
- In a small saucepan, heat water and sugar until simmering. Stir to dissolve sugar.
Remove pan from heat and stir in herbs. Cover and let cool to room temperature. - 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).
Sangria:
- 2 cups Spanish Rioja or red table wine
- ¼ cup orange-flavored liqueur, such as Triple Sec or Cointreau, or brandy
- ¾ cup herb syrup
- 1 cup orange juice, preferably fresh-squeezed
- 1 orange, diced
- ¼ lemon, diced
- 1 peach, peeled and diced (if in season)
- 3 cups ice
- About 1 cup sparkling water
- In a large pitcher, combine red wine, orange liqueur, herb syrup and orange juice; stir to blend. Refrigerate if not serving immediately.
- 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.