Fresh citrus sangria
Sangria is best made with inexpensive wine, making it a relaxed drink for any occasion, or no occasion at all. A carafe of sangria can easily hang out in the fridge for a couple of days, getting smoother and mellower, available anytime for a refreshing little glug here and there. Adapted from Cooks Illustrated.
- 2 large juice oranges, washed; one orange sliced; remaining orange juiced (about 1/2 cup juice)
- 1 large lemon, washed and sliced
- 1/4 cup granulated sugar
- 1 bottle inexpensive, fruity, medium-bodied red wine (750 milliliters)
- 1/4 cup triple sec or other orange-flavored liqueur (optional)
- Add orange and lemon slices, orange juice and sugar to a large pitcher; mash gently with wooden spoon until sugar dissolves. Add wine and triple sec and stir. Refrigerate for at least 2 hours, or even better, overnight.
- Stir before serving. Serve over ice and/or with a splash of chilled sparkling water.
Makes 4 glasses of sangria.
- In the Spanish theme, try Rioja or its varietals, Tempranillo or Garnacha. Merlot or zinfandel are also good options.
- Brandy is another traditional fortification to sangria; use in place or in addition to triple sec.
- Add cut-up fruit to sangria glasses for visual appeal (and post-drink snacking).
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