Beat the heat this summer with this simple refreshing summer cocktail!
Discovering this recipe for Sangria has truly revolutionized my summer evenings. It is my go to drink when it’s warm outside! This version of sangria take only seconds to make and only requires a handful of ingredients: lemons, oranges, sugar, cheap wine, and triple sec.
An inexpensive Merlot is the best choice for this recipe. I like to choose a merlot that’s less than $10 a bottle. The loud flavors of the fruit will overpower the wine and will ruin the subtle qualities of a fine wine, so skip it for this recipe. Serisouly, take my word for it and save that expensive wine for a great steak dinner.
I am not ashamed to admit that when I make this sangria recipe for a crowd I typically triple the recipe and serve it in our drink dispenser. It’s always a big hit!
Although this recipe takes seconds to make, the most important step when making sangria is to let it sit before drinking, a full day is best, but if that’s impossible, give it an absolute minimum of two hours to sit. The longer sangria sits before drinking, the more smooth and mellow it will taste.
This version of sangria take only seconds to make and requires only a handful of ingredients: lemons, oranges, sugar, cheap wine, and triple sec.
Yield: Serves 4
Prep Time: 5 minutes
Total Time: 8 hours, 5 minutes
2 large, heavy, juicy juice oranges, washed; one orange sliced; remaining orange juiced
1 large, heavy, juicy lemon, washed and sliced
1/4 cup granulated sugar
1/4 cup Triple Sec
1 bottle inexpensive, fruity, medium-bodied red wine (750 milliliters), chilled
1. Add sliced orange, 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.
2. Before serving, stir briskly to distribute settled fruit and pulp; serve immediately over ice if desired.
Source: Cook's Illustrated, May 1998
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