1 cup diced strawberries
1 tablespoon agave
Pinch of salt
1 tablespoon water
2 twigs of rosemary Sangria:
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, strawberries, 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.