SANGRIA

Sangria

Based on a recipe from Cook's Illustrated magazine.
Course: <= 30 Min to Table, Beverages
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 1 large orange washed and sliced
  • 1 large orange juiced
  • 1 large lemon washed and sliced
  • 1/4 cup granulated sugar
  • 1/4 cup Triple Sec
  • 750 milliliter bottle inexpensive fruity, medium-bodied red wine (Merlot is a good choice), chilled

Instructions

  • Add sliced orange, lemon, and sugar to a large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2 and up to 8 hours.
  • Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.