Strawberry Rosemary Sangria

Strawberry Syrup:

1 cup diced strawberries

1 tablespoon agave

Pinch of salt

1 tablespoon water

2 twigs of rosemary


1 750-ml bottle dry white wine

1/2 cups sliced strawberries

1/4 cup triple sec

2 peaches, each cut into 12 slices

1 large orange, cut crosswise into 6 slices

1 lime, cut crosswise into 6 slices

For strawberry syrup, dice up strawberries.  In a small saucepan add strawberries, agave, salt, water and rosemary.  Place over medium heat for 5-7 minutes, or until strawberries are totally broken down.  Remove from heat and strain through a sieve, removing rosemary and strawberry chunks. (Note: chunks is a gross word, eh?) You should have about 2 tablespoons of strawberry syrup. 

In a pitcher, mix white wine, triple sec, sliced peaches, oranges and limes.  Smash the citrus slightly.  Add the strawberry syrup and stir. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.