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Simple and delicious...
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2 large |
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juice
oranges, washed; one orange sliced; remaining
orange juiced |
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1 large |
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lemon,
washed and sliced |
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¼ cup |
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granulated
sugar (I like to use superfine sugar) |
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¼ cup |
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Triple Sec |
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One 750 ml. |
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bottle
inexpensive, fruity, medium-bodied red wine,
chilled |
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1 |
Add sliced orange
and lemon and sugar to 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. |
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2 |
Before serving, add
6 to 8 ice cubes and stir briskly to distribute settled
fruit and pulp; serve immediately. |
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Servings: 4 |
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Cooking Tips |
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*Cook's Illustrated tested
this recipe with more expensive red wines too and they found
that the cheaper wine tasted just fine. It really is ok to buy
an inexpensive bottle for this recipe. I used a Spanish wine...
anything like a Rioja or the like is ok. |
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**The longer sangria sits
before drinking, the more smooth and mellow it will taste. A
full day is best, but if that isn't possible, give it an
absolute minimum of two hours to sit. |
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***You can easily double or
triple the recipe- just switch to a punch bowl instead of a
pitcher. |
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Recipe Source |
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from Cook's Illustrated |
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