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The Best Sangria

December 27, 2019 by Lee Leave a Comment

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The Best Sangria

The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that’s impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher. An inexpensive Merlot is the best choice for this recipe.
Course: Drinks
Servings: 0
Author: Cooks Illustrated, May 1998

Ingredients

  • 2 large juice oranges washed; one orange sliced; remaining orange juiced
  • 1 large lemon washed and sliced
  • ¼ cup granulated sugar
  • ¼ cup Triple Sec
  • 1 bottle inexpensive fruity, medium-bodied red wine (750 milliliters), chilled

Instructions

  • 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.
  • Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.

Notes

Recipe By: Cooks Illustrated, May 1998
Yield: 4

Related posts:

Warm Citrus Cider

Watermelon Citrus Punch

Rouge Sangria

Russian Tea

Pink Cadillac Margaritas

Filed Under: Drinks

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