Sangria Blanco - cooking recipe

Ingredients

1 lemon
2 limes
2 oranges
1/2 c. water
1/2 c. sugar
1 qt. Chablis
1 c. sparkling water
2 oz. Triple Sec

Preparation

Cut several end slices from fruits.
Keep the center of fruit for slicing later.
Place the end slices in a small saucepan with water and sugar.
Bring to a boil over medium-high heat, stirring to dissolve sugar.
Lower heat and simmer, undisturbed for 3 minutes to make a simple syrup.
Remove from heat; cool to room temperature.
Strain the syrup; squeeze juice from the fruit. Discard the cooked fruit end slices.
Chill the syrup, covered, up to 1 week.
On day of serving, thinly slice center of fruits, discard seeds, chill fruit slices, cover until ready to use.